Chickpea, Tomato, and Feta Pasta Salad | Reynolds Brands

Ingredients

• 8 ounces ditalini or small elbow pasta
• 2 cups heirloom or red cherry tomatoes, halved
• 2 cups chopped cucumber (about 1 large)
• 1 shallot, thinly sliced (2 tablespoons)
• 1/3 cup olive oil
• 1 lemon
• 2 tablespoons finely chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled feta cheese (4 ounces)
• Spicy Roasted Chickpeas (below)
• Reynolds Wrap® Aluminum Foil