Recipe - Minestrone Salad

1 cup Macaroni
1/3 cup Olive oil
1/3 cup White wine vinegar
One fourth cup Chopped fresh parsley
One fourth cup Water
1 One half teaspoon Dried basil
One half teaspoon Each salt,pepper and
granulated sugar
1 cn (14 oz.) red kidney beans,
drained and rinsed
2 Each carrots and small
zucchini, thinly cut or sliced up
1 cup Each cut or sliced up celery and minced
sweet red pepper
One half cup 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 25, 1998