Ingredients
-
1
-
1
-
6
-
1/2
-
2
-
6
-
1
-
1
-
1/2
-
1/3
-
1/4
-
-
-
-
Directions
Chickpea Macaroni Salad, Snagged the base for this recipe from Allrecipes Now one of my family’s FAVORITE pasta salads And it’s healthy to boot!!, I was looking for a quick and easy to prepare lunch recipe yesterday and stumbled upon this, for which I had all the ingredients DH and I were pleased with the way it turned out, enjoyed the flavors, and thought the prep went quickly, especially with both of us chopping It is very good today, as well, when I had it for leftovers The only comment for the future was that DH misses the tang that red wine vinegar gives to other salads with similar ingredients we have had in the past Perhaps we will experiment with that next time Thanks for posting , This is a favorite of ours, though I have to make a separate portion for the daughter that hates feta We use rotini pasta & grape tomatoes We add more garlic because we love garlic, and sometimes yellow & orange bell peppers if we have them It’s a great make ahead dinner
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Steps
|
1
Done
|
Bring a Medium Saucepan of Lightly Salted Water to a Boil. Add Macaroni, and Cook 8 to 10 Minutes, or Until Al Dente. Rinse Under Cold Water to Chill, and Drain. |
|
2
Done
|
Meanwhile, Combine the Chickpeas, Tomatoes, Onion, Garlic, Feta Cheese, Olives, Salt, Pepper, Olive Oil, and Lemon Juice in a Large Bowl. Set Aside to Marinate While the Pasta Is Cooking. |
|
3
Done
|
Mix Macaroni With Chickpea Mixture. Cover, and Refrigerate For at Least 30 Minutes to Blend Flavors. |
