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Greek Macaroni Salad

Total Time

Prep: 15 min. + chilling

Makes

8 servings

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.

Nutrition Facts

1 cup: 278 calories, 19g fat (4g saturated fat), 8mg cholesterol, 690mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 7g protein.

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