Greek Macaroni Salad
September 12, 2009 § Leave a comment
This recipe was adapted from a “Taste of Home” magazine.
Let’s start with our ingredients!
2 cups uncooked elbow macaroni (or macaroni of your choice)
1 med. tomato, chopped, deseeded
1 can garbanzo beans (also known as chickpeas), rinsed and drained
1/2 cup sweet onion, chopped (I’m sure a regular ol’ onion would work just fine, I happened to have sweet today)
1/2 cup green bell pepper, chopped
1/2 of a 6oz. can pitted ripe olives, drained and cut in half (whole would work too, it’s up to you..use the whole can if you’re an olive addict)
About 2 oz. crumbled goat cheese (feta would work…put in however much looks good)
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
Cook macaroni according to package directions; rinse under cold water and drain well.
While macaroni is cooking, combine in a large bowl, the tomato, garbanzo beans, onion, green pepper, olives, salt,
pepper and garlic. Mix it up
In a small bowl, or measuring cup, add the olive oil and lemon juice. Whisk together well.
Throw your macaroni in your bowl, pour the olive oil/lemon juice mixture in, stir well, and top with your goat cheese.
Cover and refrigerate until chilled.
Stir before serving.
Yield: I dunno…enough to feed my family of 5 a heaping mound. And I do mean mound. They eat like they’ve never seen food before, by the time dinner is ready.