KELDON'S COOKERY
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1 cup Macaroni
1/3 cup Olive oil
1/3 cup White wine vinegar
1/4 cup chopped Fresh parsley
1/4 cup Water
1 1/2 teaspoons dried Basil
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Sugar
14 ounces drained, rinsed Red kidney beans
2 medium thinly sliced Carrots
2 small thinly sliced Zucchini
1 cup sliced Celery
1 cup diced Sweet red pepper
1/2 cup freshly grated Parmesan cheese
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Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Toss 10 Minutes 20 Minutes 30 Minutes |
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.
