1 cup macaroni
1/3 cup olive oil
1/3 cup white wine vinegar
1/4 cup fresh parsley, chopped
1/4 cup water
1 1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated sugar
14 ounce canned red kidney beans, drained and rinsed
2 carrots, thinly sliced
2 small zucchini, thinly sliced
1 cup celery, sliced
1 cup sweet red pepper, diced
1/2 cup parmesan, freshly grated or jarlsberg, shredded
In saucepan of boiling salted water, cook macaroni for 8-10 minutes or until tender but firm, drain well. In large bowl, whisk together oil, vinegar, parsley, water, basil, salt, pepper and sugar, stir in warm macaroni to coat well. Add beans, carrots, zucchini, celery, red pepper, and cheese, toss to combine.
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