Chick Pea Macaroni Salad
Instructions:
- This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
- 1 cup uncooked macaroni pasta
- 1 (19 ounce) can garbanzo beans, drained
- 4 tomatoes, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 6 ounces feta cheese, crumbled
- 1 cup pitted black olives
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, chick peas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice.
- Toss together and refrigerate until chilled.
- Makes 4 to 6 servings
- Servings Per Recipe: 5 amount per serving
- Prep Time: approx. 20 Minutes