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1 cup uncooked
macaroni
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, garbonzos, tomatoes, onion, garlic,
cheese, olives, salt, pepper, olive oil and lemon juice. Toss
together and refrigerate until chilled.
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