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Two types of store-bought beans, a convenient can of olives and lots of cheese make this easy pasta salad, shared by Sandra Gordon of Emmett, Idaho, a cinch to assemble at home. With a creamy dressing, it's a festive medley that's sure to earn praise at potlucks. TIP: Try other small pasta noodles, and for a fancier look, serve it on a bed of Bibb lettuce.
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Nutritional Facts 1 serving (3/4 cup) equals 258 calories, 17 g fat (4 g saturated fat), 17 mg cholesterol, 719 mg sodium, 19 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Macaroni Bean Salad in Quick Cooking September/October 2005, p57
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Reviewed on Oct. 08, 2012 by galinthewoods
You definitely want to rinse the beans as the recipe directs so it won't be too salty with the seasoned salt mixed in. Recipe keeps well in fridge until you are ready to use it. The salad dressing and vinegar gave it a little bit of unexpected tang for my tasters, but they liked it.
Reviewed on Apr. 07, 2011 by ladybug810
I've made this fantastic salad countless times since 2005 when it was published in Quick Cooking. My husband and I love it and it's one of our all-time favorite recipes!
Reviewed on Jul. 02, 2008 by Dutaxa
Great recipe but too much for a family of 2. I made it with a can of mixed beans and 1 c. macaroni and it was great, leftovers for lunch.
For just the 2 of us use 1 cup of macaroni and a can of mixed beans, great for a crowd 2 much for 2
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