Total Time
Prep 20 mins
Cook 10 mins

Traditionally a side dish, the addition of baked beans to macaroni salad turns this wonderful salad into a complete main course. This recipe makes enough to serve a crowd, so take it to your next picnic supper, you'll be glad you did. Recipe came from

Ingredients Nutrition


  1. Cook macaroni according to package directions; drain well.
  2. In large bowl, combine macaroni and beans; toss to combine.
  3. Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
  4. Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
  5. Garnish with the basil or parsley before serving.
  6. NOTE: Recipe may be reduced to 6 servings.
  7. Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.
Most Helpful

5 5

This is wonderful! I just gave my husband a taste before we take it to a potluck tomorrow. His comment was, "You are a great cook!" Thanks to Tweeky I was able to say, "Great recipes make great cooks!" :) I am so sick of mayo salads and this makes a fantastic change! I can't wait to take it to the potluck! 5 stars from our household! :)

3 5

It's the weirdest thing...I LOVE this recipe and have made it several times for different events. The problem is that although some people liked it, most of them didn't. I did encourage people to try it. Maybe it's the visual of beans mixed in pasta salad...I just don't know.

5 5

Yummy Yummy Yummy ! and easy. I was intrigued by the addition of baked beans (never thought of that one!) and all the raves. This will be going to the Church & Eastern Star picnics this summer -love that it doesn't have mayo. So far I've had it accompanied by chicken/apple dogs & blackened fish. "my tummy is smiling." Thanks for the recipe!