Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Greek Macaroni Salad Recipe

Friday, June 24, 2011

{soups-salads-and-salad-dressings} Greek Macaroni Salad Recipe

Greek Macaroni Salad Recipe

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

This recipe is:

Quick

    8 Servings
    Prep: 15 min. + chilling

Ingredients

    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
    1 package (4 ounces) crumbled feta cheese
    1 teaspoon salt
    1/2 teaspoon pepper
    1 garlic clove, minced
    1/2 cup olive oil
    1/4 cup lemon juice

Directions

    Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic.
    In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving. Yield: 8 servings.

Nutrition Facts: 1 cup equals 278 calories, 19 g fat (4 g saturated fat), 8 mg cholesterol, 690 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.

Greek Macaroni Salad published in Taste of Home August/September 2004, p34

   Beth Layman :)

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