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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This Greek-style pasta salad would also be good tossed with fresh avocado and mint. Ingredients:
1 cup macaroni |
1 (19 ounce) can chickpeas (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 |
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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