Minestrone Salad

Mirj's Note:

This salad is good enough for a complete meal. Great for Tupperwaring it to the office.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 8 ounces elbow macaroni
• 1 (16 ounce) can navy beans , drained
• 3 medium carrots , peeled and shredded
• 1 ½ cups chopped celery
• ¼ cup chopped parsley
• ¾ cup mayonnaise
• ½ cup vegetable oil
• 2 tablespoons cider vinegar
• 1 ½ teaspoons seasoning salt
• ¼ teaspoon seasoned pepper
• romaine lettuce
• tomato , sliced

Directions:

1. Cook macaroni according to package directions; drain.
2. Rinse with cold water and drain.
3. Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
4. Combine next 5 ingredients; mix well.
5. Pour mayonnaise mixture over macaroni mixture, stirring well.
6. Chill at least 1 hour.
7. Line a salad bowl with romaine.
8. Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.

Reviews

[Julie F]

This is a great variation on pasta salad. I made it to send in my teenage daughter's lunch and she loved it too. I used dried parsley, rather than fresh, and when it chilled, it worked fine. I may also try it with dill. Though I'm not sure it would fit the "minestrone" title, it seems like it would be good with that as well I did cut back on the oil, using only abuot 1/4 c.

[Studentchef]

This was a very good recipe, and I greatly enjoyed it. The elbow macaroni works well with this kind of pasta salad.