GREEK PASTA TOSS

~1 pound rotini or fusilli pasta
~1/4 cup olive oil
~2 TBSP balsamic vinegar 
~1 garlic clove, crushed with garlic garlic press
~1/2 teaspoon salt
~1/4 teaspoon pepper
~9 ripe tomatoes (3 pounds), cut into thin wedges
~2 cans garbanzo beans, rinsed and drained
~8 ounces feta cheese, crumbled
~2 cucumbers, unpeeled and cut into small squares
~1/2 cup kalamata olives, pitted and chopped
~1/2 cup parsley leaves, chopped
~1/2 cup packed fresh dill, chopped

1. Cook pasta in large pot

2. Meanwhile, in large serving bowl, with wire whisk, mix oil, vinegar, garlic, salt, and pepper until blended. Add tomatoes, beans, feta, cucumbers, olives, parsley, and dill. Toss until evenly mixed and coated with dressing.

3. Drain pasta. Add pasta to tomato mixture in bowl; toss well.