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Pasta-Bean Salad

southern.chef's picture
Ingredients
  Cooked drained macaroni 2 Cup (32 tbs)
  Canned red kidney beans 15 Ounce, drained, rinsed
  Frozen peas 1 Cup (16 tbs), thawed, drained
  Diced carrots 1 Cup (16 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Dried basil 1 Teaspoon
  Lettuce leaves 4
Directions

Combine macaroni, beans, peas, and carrots in a large bowl, toss gently.
Combine mayonnaise, parsley, cheese, lemon juice, garlic, and basil, mixing well; add to macaroni mixture, tossing gently to coat.
Cover and chill 2 hours.
Serve on lettuce leaves, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
4

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4.13125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 478 Calories from Fat 226

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 26.5 mg8.8%

Sodium 583.7 mg24.3%

Total Carbohydrates 49 g16.4%

Dietary Fiber 10.1 g40.6%

Sugars 5.9 g

Protein 15 g30.3%

Vitamin A 141.6% Vitamin C 29.9%

Calcium 16.6% Iron 15.4%

*Based on a 2000 Calorie diet

Pasta-Bean Salad Recipe