Title: Minestrone Salad
Categories: Appetizers, Vegetables, Salads
Yield: 6 Servings

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

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