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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