Greek Macaroni Salad

From the Taste of Home website:

• 1 cup uncooked elbow macaroni
• 4 medium plum tomatoes, chopped
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium onion, chopped
• 1 can (6 ounces) pitted ripe olives
• 1 package (4 ounces) crumbled feta cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup olive oil
• 1/4 cup lemon juice

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic.
In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving. Yield: 8 servings.

This was YUMMY! And easy!! We ALL liked it, woo-hoo!