Lunchbox: minestrone salad

Yield: 6 Servings

Measure Ingredient
1 cup Macaroni
⅓ cup Olive oil
⅓ cup White wine vinegar
¼ cup Fresh parsley, chopped
¼ cup Water
1½ teaspoon Dried basil
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Granulated sugar
14 ounces Canned red kidney beans, drained and rinsed
2 \N Carrots, thinly sliced
2 smalls Zucchini, thinly sliced
1 cup Celery, sliced
1 cup Sweet red pepper, diced
½ cup Parmesan, freshly grated or Jarlsberg, shredded

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 [-=PAM=-]

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