Greek Pasta Salad

In a Suvie pan, mix together onion, bell pepper, garlic and 1 tbsp olive oil. Place pan in the bottom zone of Suvie and broil for 10-15 minutes stirring halfway through until vegetables are softened.

After the broil, remove pan from Suvie and add the chickpeas to the pan. Return pan to Suvie, enter cook settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour

Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 1 cup, 10 minutes

During the cook, prepare the dressing. In a medium bowl, whisk together red wine vinegar, lemon juice, and Dijon mustard. Add the remaining 5 tbsp olive oil whisking vigorously until incorporated. Whisk in 1 tsp oregano, 1 tsp salt, ½ tsp black pepper. Set aside.

In a large bowl combine diced cucumber, cherry tomatoes, olives, and crumbled feta cheese. Refrigerate until cook is complete.

When the cook is finished remove pans from Suvie. Add the pasta and garbanzo bean mixture to the large bowl with the vegetables. Add the dressing and chopped parsley to the bowl, tossing to incorporate. Taste and season with more salt and pepper as needed. Divide among plates and serve.