According to the article I found this in, this recipe costs $1.54 per serving. Not bad! And as I have most of it in the house already as pantry staples, even better!
From Woman's Day Magazine
Makes about 8 servings.
1 pound bow-tie (farfalle) pasta
1 15 to 16-ounce) can chickpeas, rinsed
3 large ripe tomatoes, cut in chunks
1 large cucumber, cut in chunks
8 ounces feta cheese, cut in cuves
1 cup red onion, quartered thin slices
1 cup slivered basil leaves
1 6-ounce) can oil-packed solid light tuna
1/4 cup red-wine vinegar
1/4 cup olive oil
2 Tablespoons Honey-Dijon mustard
3/4 teaspoon salt
Cook pasta as package directs.
Drain; rinse under running cold water.
Dressing: Drain oil from tuna into a large serving bowl; reserve tuna.
Whisk remaining Dressing ingredients into the oil.
Add pasta to bowl, then remaining salad ingredients.
Add tuna and gently break up.
Toss well to mix and coat.
Serve at room temperature.