Potluck Macaroni Salad

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 mealtime.org.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 6  ounces  uncooked elbow macaroni (1 1/2 cups)
• 1 (28 ounce) can  baked beans, preferably barbecue-seasoned,undrained
• 1 1⁄2 cups  sliced celery
• 1 1⁄2 cups  chopped red onions
• 1 1⁄2 cups  chopped red bell peppers or 1 1⁄2 cups yellow bell peppers or 1 1⁄2 cups green bell peppers
• 1⁄2 cup  prepared herb  vinaigrette
• 1⁄3 cup  chopped fresh basil or 1⁄3 cup fresh parsley leaves
•  basil or  parsley sprig

Directions

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.