Ingredients
1 cup uncooked elbow macaroni4 medium plum tomatoes, chopped1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium onion, chopped1 can (6 ounces) pitted ripe olives1 package (4 ounces) crumbled feta cheese1 teaspoon salt1/2 teaspoon pepper1 garlic clove, minced1/2 cup olive oil1/4 cup lemon juice
Preparation
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.
In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving.
