Greek Pasta Salad

1 bag rainbow rotini pasta (10 oz.)

2 cups cucumber, thinly sliced

2 roma tomatoes, chopped

1 can garbanzo beans, drained (15 oz)

1 can olives sliced, drained (2.25 oz)

4 oz feta cheese, crumbled

¼ cup olive oil

¼ tsp salt

¼ cup parsley, finely chopped

parmesan cheese, grated to taste

Boil pasta, drain and rinse in cool water.  Place in large bowl and add cucumber, tomato, beans, olives, and cheese.  In small bowl, combine the remaining ingredients, except parmesan cheese and shake well.  Toss with pasta mixture.  Refrigerate 1 hour to blend flavors.  Top with parmesan cheese before serving.