Friday, June 28, 2013

Friday Food: Greek Macaroni Salad

It's potluck picnic time! Here's a good simple salad that tastes good and can withstand the heat. It's also got some protein going on, especially if you use whole wheat pasta, so it's good for a light lunch too. This was originally a Taste of Home recipe, but I've adjusted it some to my own tastes. You might also notice some funny looking pasta in the photo? There were Virginia Tech fans at the picnic: it's Hokie Bird pasta. Enjoy!

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.

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