| Course | Category | Base Ingredient | Prep Time | Prep Style | Difficulty |
|---|---|---|---|---|---|
| Healthy Lunch | Grains | Macaroni | 30 Minutes | Toss | Intermediate |
1 cup Macaroni
1/3 cup Olive oil
1/3 cup White wine vinegar
1/4 cup Fresh parsley; chopped
1/4 cup Water
1 1/2 teaspoons Basil; dried
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Sugar
14 ounces Red kidney beans; drained, rinsed
2 medium Carrots; thinly sliced
2 small Zucchini; thinly sliced
1 cup Celery; sliced
1 cup Sweet red pepper; diced
1/2 cup Parmesan cheese; freshly grated
Directions
Cook the macaroni according to package instructions for 8-10 minutes or until tender but firm; drain well. Don't rinse the pasta after draining.
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 cheese; toss to combine.
Additional Info
|
Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Toss 10 Minutes 20 Minutes 30 Minutes |
