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. 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=-]
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6|
|Calories from Fat: 57 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 7.3mg||2 %|
|Sodium 350.5mg||12 %|
|Potassium 503.5mg||13 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 24.1g|
|Protein 10.3g||15 %|
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Calories per serving: 222
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