Yield: 6 Servings
|⅓ cup||Olive oil|
|⅓ cup||White wine vinegar|
|¼ cup||Fresh parsley, chopped|
|1½ teaspoon||Dried basil|
|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=-]