1/2 lb. elbow macaroni
1 15oz. can ceci
2 tsp. garlic salt
1 tsp. Italian seasoning
1 tsp. oregano
2 Tbsp. fresh basil, chopped
1/4 c. sun-dried tomatoes
1/4 c. tarragon vinegar
2 Tbsp. olive oil
An Italian twist on the summer picnic macaroni salad.
Ceci are also known as garbanzo beans or chick peas.
Cook elbow macaroni according to package instructions - in plenty of water until firm to the bite (al dente). Drain in a colander and rinse well with cold water.
Place rinsed macaroni in a large bowl.
Peel cucumber and dice. Place in bowl with macaroni.
Drain ceci and rinse. Add to bowl. Stir to combine.
Sprinkle with seasonings: garlic salt, Italian seasoning, oregano, fresh basil. Add sun-dried tomatoes. Stir well to combine.
Drizzle with vinegar and oil and stir well to coat. Let stand, refrigerated for 2 hours or overnight.