Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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

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