Orecchiette with Garbanzos, Tomatoes, Feta, and Mint

Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Market tip:Golden Grape tomatoes are sweet, orange-colored cherry tomatoes. They are available at many supermarkets and farmers' markets at this time of year.

Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Market tip:Golden Grape tomatoes are sweet, orange-colored cherry tomatoes. They are available at many supermarkets and farmers' markets at this time of year.