Ingredients:
6 ounces uncooked elbow macaroni ( 1 1/2 cups)
1 (28 ounce) cans 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 sprigs
Directions:
Cook macaroni according to package directions; drain well.
In large bowl, combine macaroni and beans; toss to combine.
Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
Garnish with the basil or parsley before serving.
NOTE: Recipe may be reduced to 6 servings.
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.
Servings: 8
Time preparation: 20 min.
Time total: 30 min.