Lunchbox: minestrone salad

Yield: 6 Servings

Ingredients:

1 c Macaroni
1/3 c Olive oil
1/3 c White wine vinegar
1/4 c Fresh parsley chopped
1/4 c Water
1 1/2 ts Dried basil
1/2 ts Salt
1/2 ts Pepper
1/2 ts Granulated sugar
14 oz Canned red kidney beans - drained and rinsed
2 Carrots thinly sliced
2 sm Zucchini thinly sliced
1 c Celery sliced
1 c Sweet red pepper diced
1/2 c Parmesan

Instructions:

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=-]