|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|
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.