Hey there! Last weekend we went to a picnic potluck at our friends’ house for Memorial Day, and I made one of my favorite summer salads: Greek Macaroni Salad. I love it because it comes together quickly, doesn’t spoil as easily as traditional macaroni salad or potato salad, and of course, tastes great! It’s better for you, too, because it doesn’t contain mayo.
Greek Macaroni Salad
1 c. uncooked macaroni
1 small can chick peas, drained
1 small can sliced black olives, drained
4 oz. crumbled feta cheese
4 roma tomatoes, chopped
1 medium onion, chopped
1/4 c. fresh lemon juice
1/2 c. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
Cook the macaroni according to package directions. Meanwhile, combine the chick peas, olives, feta, tomatoes, and onion in a medium-sized bowl. When the macaroni is finished cooking, drain it well, and add it to the other ingredients.
For the dressing, whisk together the lemon juice, olive oil, minced garlic, salt and pepper. Pour over the salad and toss to coat.
Here are some other summer salads you might like: