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

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! :)

All Astir and Mixed Up May 01, 2010

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.

LovesCookingHatesDishwashing September 15, 2009

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!

Bon*24 July 01, 2009

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