Greek Macaroni Salad Recipe

5 4 12
Greek Macaroni Salad Recipe
Greek Macaroni Salad Recipe photo by Taste of Home
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Greek Macaroni Salad Recipe

Read Reviews
5 4 12
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
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 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; toss to coat. Cover and refrigerate until chilled. Stir before serving. Yield: 8 servings.
Originally published as Greek Macaroni Salad in Taste of Home August/September 2004, p34

Nutritional 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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  • 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
  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.
Originally published as Greek Macaroni Salad in Taste of Home August/September 2004, p34

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Reviews forGreek Macaroni Salad

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lolohiser User ID: 5362556 63570
Reviewed Oct. 4, 2013

"I can eat just this anytime! Jimmy not so much - hates feta cheese?"

MY REVIEW
suprchkn User ID: 6418663 59568
Reviewed May. 28, 2012

"This salad is wonderfull. I have been making it for years. It is also my Mother-in-laws all time favorite"

MY REVIEW
noraroberts User ID: 3288478 85936
Reviewed Aug. 6, 2010

"Very flavorful and delicious. Great replacement for salad with mayo dressing."

MY REVIEW
Babacave User ID: 5118750 136382
Reviewed May. 12, 2010

"Just made this salad, it's very good. However, I reduced salt to 1/2 teaspoon because feta is very salty and it was just right. I also reduced the olive oil to less than 1/4 cup and it didn't affect the end result."

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