1 lb. bow tie pasta
1 pint cherry tomatoes, cut in half
bunch of fresh baby spinach
feta cheese
1 can of garbanzo beans/ chickpeas
Greek Vinaigrette dressing
Cook the pasta for 7 minutes. Chop your tomatoes in half (better to splash the juice in your mouth when you take a bite, mmm). Add it all together and pour the vinaigrette over it. Mix together, sprinkle a little more feta on top (can you tell I love feta?). Serve cold.
Isaac and my mom like this one better than my cucumber tomato Greek salad. I'm not sure, the other is still my favorite, but this one is really good.
