Minestrone salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Enjoy this easy , colorful salad with chicken for supper, then pack it in | ||
| Individual containers for the next day's lunch and serve with halved | ||
| Cherry tomatoes and Italian bread. | ||
| 1 | cup | Macaroni |
| ⅓ | cup | Olive oil |
| ⅓ | cup | White wine vinegar |
| ¼ | cup | Water |
| 1½ | teaspoon | Dried basil |
| ½ | teaspoon | EACH salt, pepper and granulated sugar |
| 14 | ounces | Red kidney beans, drained and rinsed |
| 2 | eaches | Carrots, thinly sliced |
| 2 | smalls | Zucchini, thinly sliced |
| 1 | cup | Sliced celery |
| 1 | cup | Diced sweet red pepper |
| ½ | cup | Freshly grated parmesan or shredded jarlsberg cheese |
Directions
In saucepan of boiling salted water, cook macaroni for 8-10 minutes or until tender but fimr. Drain well. In large bowl, whisk together oil, vinegar, parsely, water, basil, salt, pepper and sugar. Stir in warm macaronio to coat well. Add beans, carrots, zucchini, celery, red pepper and cheese. Toss to combine. Makes 6 servings. Per serving: 295 calories, 11 g protein, 15 g fat, 30 g carbo, very high source fibre. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-20-94