Lunchbox: Minestrone Salad

Recipe Ingredients

1 cup	237ml	Macaroni
1/3 cup	78ml	Olive oil
1/3 cup	78ml	White wine vinegar
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/4 cup	59ml	Water
1 1/2 teaspoons	7.5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Granulated sugar
14 oz	397g	Canned red kidney beans
		- drained and rinsed
2		Carrots - thinly sliced
2		Zucchini - thinly sliced (small)
1 cup	110g / 3.9oz	Celery - sliced
1 cup	146g / 5.1oz	Sweet red pepper - diced
1/2 cup	118ml	Parmesan - freshly grated- or jarlsberg shredded

Recipe Instructions

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.

Source:
Canadian Living magazine, Nov 94

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