Macaroni Salad with Lemony Dressing

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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Servings 8


  • Large stock pot
  • Chef's knife
  • Chopping board
  • Colander or strainer
  • Mixing bowl with lid
  • Citrus zester
  • Citrus squeezer


  • 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


  • 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.


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. 

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