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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I've found that I can't go wrong taking this colorful bean and pasta salad to a potluck, patio party or picnic. It is easy to put together ahead of time...and the flavors blend as the salad chills. -Cheryl Maczko Arthurdale, West Virginia Ingredients:
1 cup uncooked elbow macaroni |
4 medium plum tomatoes, chopped |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 medium onion, chopped |
1 can (6 ounces) pitted ripe olives |
1 package (4 ounces) crumbled feta cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
1 garlic clove, minced |
1/2 cup olive oil |
1/4 cup lemon juice |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic.
2. In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving. Yield: 8 servings.
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