Recipe - Lunchbox: Minestrone Salad

1 cup Macaroni
1/3 cup Olive oil
1/3 cup White wine vinegar
One fourth cup Fresh parsley, chopped
One fourth cup Water
1 One half teaspoon Dried basil
One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Granulated sugar
14 ounce Canned red kidney beans,
drained and rinsed
2 Carrots, thinly cut or sliced up
2 small Zucchini, thinly cut or sliced up
1 cup Celery, cut or sliced up
1 cup Sweet red pepper, minced
One half cup 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 810 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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini