Minestrone Salad
Categories: Appetizers | Vegetables | SaladsServes: 6 Servings
Ingredients:
- 1 c Macaroni
- 1/3 c Olive oil
- 1/3 c White wine vinegar
- 1/4 c Chopped fresh parsley
- 1/4 c Water
- 1 1/2 ts Dried basil
- 1/2 ts Each salt,pepper and
- -granulated sugar
- 1 cn (14 oz.) red kidney beans,
- -drained and rinsed
- 2 Each carrots and small
- -zucchini, thinly sliced
- 1 c Each sliced celery and diced
- -sweet red pepper
- 1/2 c Freshly grated Parmesan or
- -shredded Jarlsberg cheese
Instructions:
In large pot of boiling salted water, cook macaroni for 8 to 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 kidney beans, carrots, zucchini, celery, red pepper and Parmesan; toss
to combine. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living's Best Easy Cooking
Posted to MM-Recipes Digest by "Cindy Hartlin"
on May 25, 1998
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