INGREDIENTS:1 cup of Macaroni
1/3 cup of Olive oil
1/3 cup of White wine vinegar
1/4 cup of Fresh parsley, chopped
1/4 cup of Water
1 1/2 teaspoon of Dried basil
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
1/2 teaspoon of Granulated sugar
14 oz Canned red kidney beans,
- drained and rinsed
2 Carrots, thinly sliced
2 sm Zucchini, thinly sliced
1 cup of Celery, sliced
1 cup of Sweet red pepper, diced
1/2 cup of Parmesan, freshly grated
- or Jarlsberg, shredded
DIRECTIONS:
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.
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.
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