"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