Lunchbox: Minestrone Salad

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Lunchbox: Minestrone Salad Ingredients

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

Instructions for Lunchbox: Minestrone Salad

This may be used with chicken for a colourful salad, then pack it in individual containers for the next days 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 Per serving: 262 Calories (kcal); 13g Total Fat; (42% calories from fat); 7g Protein; 32g Carbohydrate; 0mg Cholesterol; 435mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: SaladCuisine: Uncategorized

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