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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Now one of my family's FAVORITE pasta salads. And it's healthy to boot!! Ingredients:
1 cup macaroni |
1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans) |
6 tomatoes, chopped |
1/2 onion, chopped |
2 garlic cloves, minced |
6 ounces feta cheese, crumbled |
1 cup kalamata olive, halved |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/3 cup olive oil |
1/4 cup fresh lemon juice |
Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
2. Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
3. Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.
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