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Greek Macaroni Salad Recipe

Photo by: Taste of Home

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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

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8 Servings
Prep: 15 min. + chilling

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 Crisco® Extra Virgin Olive Oil
1/4 cup lemon juice

Directions

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. Yield: 8 servings.

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

Greek Macaroni Salad published in Taste of Home August/September 2004, p34

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