Greek Pasta Salad

Serves 8 - adapted from Hyvee

3 ounces small bowtie pasta
1 15 oz can garbanzo beans, rinsed and drained
1 (13.75 oz) can artichoke hearts, drained, quartered
1 med zucchini, halved lengthwise and sliced
1/3 cup chopped red onion
1/4 cup fresh lemon juice
3 tbsp olive oil
3/4 tsp Italian seasoning
3 tbsp crumbled feta cheese

All you do:

1. Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, beans, artichoke hearts, zucchini and onion. Set aside.

3. In a small bowl whisk together lemon juice, oil, Italian seasoning, and salt and pepper to taste. Drizzle over pasta salad in a bowl; toss to coat. Sprinkle with feta, and serve.

Nutrition: 5 g protein, 19 g carbs