Makes 8 servings
8 oz rotini 2 c peeled cucumber slices 1 (15-oz) can garbanzo beans, drained and rinsed 1 c quartered cherry tomatoes 3/4 Tbsp dried dill weed 1/2 c ranch-style dressing 1/3 c plain yogurt Crumbled feta cheese 1. Cook pasta according to package directions; drain and rinse in cold water. 2. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed. 3. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally. 4. Crumble feta on top; serve.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
