Greek Pasta Salad



2 medium tomatoes, coarsely chopped
2 clove(s) (small) garlic, minced
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) red wine vinegar
8 ounce(s) whole-wheat farfalle or similar-size pasta
1 can(s) (15-ounce) chickpeas, rinsed
1 medium cucumber, seeded and chopped into 1/2-inch pieces
1/2 cup(s) crumbled feta cheese
1/3 cup(s) quartered, pitted Kalamata olives
2 tablespoon(s) (or 2 teaspoons dried) chopped fresh oregano

1. Put a large pot of water on to boil. Combine tomatoes, garlic, oil, and vinegar in a large bowl; let stand while you cook the pasta.
2. Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again. Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives, and oregano; gently toss to combine.

Yields: 8 servings, about 1 cup each