| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Canadian |
Appetizers, Vegetables, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Macaroni |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
White wine vinegar |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Water |
| 1 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Each salt,pepper and granulated sugar |
| 1 |
cn |
(14 oz.) red kidney beans, drained and rinsed |
| 2 |
|
Each carrots and small zucchini, thinly sliced |
| 1 |
c |
Each sliced celery and diced sweet red pepper |
| 1/2 |
c |
Freshly grated Parmesan or shredded Jarlsberg cheese |
INSTRUCTIONS
In large pot of boiling salted water, cook macaroni for 8 to 10 minutes or
until tender but firm; drain well.
In large bowl, whisk together oil, vinegar, parsley, water, basil, salt,
pepper and sugar; stir in warm macaroni to coat well.
Add kidney beans, carrots, zucchini, celery, red pepper and Parmesan; toss
to combine. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living's Best Easy Cooking
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 25, 1998
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