This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
1 cup uncooked macaroni pasta
1 (19 ounce) can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, chick peas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice. Toss together and refrigerate until chilled. Makes 4 to 6 servings.