Macaroni Salad with Lemony Dressing
A family favorite for years, our grown-up kids still request this salad at family get-togethers and even make it in their own homes. This easy recipe could be eaten on it's own for a make-ahead lunch. With lots of high-fiber beans, it's sure to keep you feeling satisfied for hours!
Equipment
- Large stock pot
- Chef's knife
- Chopping board
- Colander or strainer
- Mixing bowl with lid
- Citrus zester
- Citrus squeezer
Ingredients
- 1 16 oz box macaroni elbows
- 2 cans dark red kidney beans
- 1 can white cannelini beans
- 2 medium lemons
- 1 bunch parsley
- 2 cloves garlic
- 1 tbsp olive oil extra virgin
- Salt and pepper to taste
Instructions
- Cook the macaroni in a large stock pot per package instructions. Drain and rinse in cold water. Set aside to cool.
- Drain and rinse the cans of beans and add to cooled macaroni.
- Zest the outer rind of the two lemons. Avoid getting any of the white layer underneath or your salad may be bitter. Add to macaroni.
- Juice the two lemons and add to the macaroni
- Finely chop the parsley and add.
- Finely mince two cloves of garlic and add to all.
- Add the olive oil. Salt and pepper to taste. Mix well, chill and serve.
Notes
If you like a lot of garlic flavor and enjoy it’s health benefits feel free to add more. Also, you may add an extra bunch of parsley for more green. Flat-leaf parsley is best for flavor (and less scratchy on the throat!) This salad is customizable. Feel free to adjust the flavors to what your family enjoys best.
0 Comments