| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Pasta, Salads |
6 |
servings |
INGREDIENTS
| 1 |
c |
Macaroni |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
White wine vinegar |
| 1/4 |
c |
Fresh parsley; chopped |
| 1/4 |
c |
Water |
| 1 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Granulated sugar |
| 14 |
oz |
Canned red kidney beans drained and rinsed |
| 2 |
|
Carrots; thinly sliced |
| 2 |
sm |
Zucchini; thinly sliced |
| 1 |
c |
Celery; sliced |
| 1 |
c |
Sweet red pepper; diced |
| 1/2 |
c |
Parmesan; freshly grated or jarlsberg; shredded |
INSTRUCTIONS
This may be used with chicken for a colourful salad, then pack it in
individual containers for the next day's lunch and serve with halved cherry
tomatoes and Italian bread.
In saucepan of boiling salted water, cook macaroni for 8-10 minutes or
until tender but firm; drain well.
Tip: if you want to have a sauce or dressing coat your pasta - do not rinse
it when drained.
In large bowl, whisk together oil, vinegar, parsley, water, basil, salt,
pepper and sugar; stir in warm macaroni to coat well. Add beans, carrots,
zucchini, celery, red pepper and cheese; toss to combine.
Per Serving: about 295 calories, 11 g protein, 15 g fat, 30 g carbohydrate
Very high source fibre
Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch
and Go" by Rose Murray, Canadian Living Test Kitchen
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