3 cups cooked rotini noodles
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (15 oz.) can diced tomatoes, drained
1/2 cup diced cucumber, peeled
1/2 cup crumbled feta cheese
1/2 cup sliced olives
1/2 cup diced red onion
1/4 cup olive oil
3 tbsp. lemon juice (1-2 lemons)
4 cloves minced garlic
1/4 tsp. salt
1/8 tsp. ground black pepper
1/3 cup fresh Italian (flatleaf) parsley (optional)

Cook rotini pasta noodles according to package directions.

Stir together all pasta salad ingredients in a large bowl until blended.

Garnish with parsley if desired and serve at room temperature or refrigerate and chill.

Submitted by: Judy Brannock