Greek Macaroni Salad

From Sheri



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, drained
1 package (4 ounces) crumbled feta cheese
1 t. salt
½ t. pepper
1 garlic clove, minced
½ cup olive oil
¼ cup lemon juice


Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onions, 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.