Greek Macaroni Salad
2 cups uncooked elbow macaroni
4 medium plum tomatoes, chopped
1 can (15 oz) garbanzo beans or chick peas, rinsed and drained
1 can (3.8 oz) chopped ripe olives, drained
4 oz 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 macaroni, tomatoes, beans, olives, and feta cheese.
In a small bowl, whisk oil, lemon juice, salt, pepper, and garlic. Pour over salad and toss to coat.
Cover and refrigerate until chilled. Stir before serving.