Taste of Home
Greek Macaroni Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 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
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1 cup uncooked elbow macaroni
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4 medium plum tomatoes, chopped
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 medium onion, chopped
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1 can (6 ounces) pitted ripe olives
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1 package (4 ounces) crumbled feta cheese
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1 teaspoon salt
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1/2 teaspoon pepper
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1 garlic clove, minced
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1/2 cup olive oil
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1/4 cup lemon juice
Directions
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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.
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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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