Garbanzo Pasta Salad - cooking recipe

Ingredients

1 1/2 c. elbows, ditalini or small shells (uncooked)
1/2 tsp. salt
2 cloves garlic, minced
1 (16 oz.) can chickpeas, drained and rinsed
1/4 c. minced onion
1 (10 oz.) can kidney beans, drained and rinsed
1 can black olives, sliced
2 or 3 broccoli floret heads, cut in small pieces
1/2 c. olive oil
3 Tbsp. red wine vinegar

Preparation

Cook macaroni according to package directions.
Drain; rinse with cold water and drain.
Crush minced garlic and salt together in a large bowl.
Add chickpeas, kidney beans, sliced olives, onion, broccoli florets, oil and vinegar.
Stir until coated.
Add cooled and drained macaroni and toss.
Serve chilled.
Makes 4 to 8 servings.