Ingredient:

• 1 pound uncooked bow tie pasta
• 1 can (15-1/2 ounces) garbanzo beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup chopped cucumber
• 1/2 cup chopped red onion
• 1/2 cup pitted Greek olives
• 1/4 cup fresh basil leaves, torn
• DRESSING:
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons crumbled feta cheese
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil