Cold Greek Pasta with Corn Noodles

Nowadays there are several choices for healthier pastas. I like to use corn pasta whenever I can. Corn is a resistant starch which means it travels all the way through your small intestine before being absorbed. Because of this it almost acts like a fiber. Corn pasta is also vegan and gluten free. I made this recipe vegan but vegetarians can add feta cheese and meat eaters can ham, although I don’t think you will want to, this pasta is so yummy!

Ingredients:
2 cups cooked pasta
2 tomatoes chopped
1/4 cup red onion chopped
1 cup cucumber chopped
1/2 kalamata olives chopped
1/4 cup pepperoncini
1/2 rinsed organic garbanzo beans

dressing:
2 tbs. olive oil
2 tbs. white wine vinegar
2 tbs. honey or agave syrup
1 tsp. oregano
1/2 tsp sea salt
1/2 pepper

Bring a pot of water to boil and add about 2 cups pasta and cook for 7-8 minutes. Drain and add to salad bowl. Add all chopped vegetable and garbanzo beans. In another small bowl mix olive oil, white wine vinegar, honey, oregano, salt and pepper. Pour about 3/4 of the dressing over pasta and chill for at least an hour. Use remaining dressing to top individual bowls to taste.