This recipe makes a quick and flavorful lunch!
Greek Macaroni Salad
1 cup uncooked elbow macaroni
4 medium plum tomatoes, chopped
1 – 15 oz. can chickpeas, rinsed and drained
1 medium onion, chopped
1 – 6 oz. can pitted ripe olives
1 – 4 oz. pkg crumbled feta cheese
1 tsp. salt
1/2 tsp. pepper
1 garlic clove, minced
1/2 cup olive oil
1/4 cup lemon juice
~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 and toss to coat. Cover and refrigerate until chilled.
~Stir before serving.
~Makes 8 servings.
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