Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 258
  • Fat:
  • 17 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 17 mg
  • Sodium:
  • 719 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 3 g
  • Protein:
  • 7 g


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Macaroni Bean Salad

Quick Cooking
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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.

SERVINGS: 10

CATEGORY: Salads

METHOD:

TIME: Prep: 25 min. + chilling

Ingredients:

  • 2 cups uncooked elbow macaroni
  • 1 can (4-1/2 ounces) sliced ripe olives, drained
  • 2 celery ribs, sliced
  • 3/4 cup garbanzo beans
  • 3/4 cup kidney beans
  • 1/2 cup mayonnaise
  • 1/2 cup cubed Monterey Jack cheese
  • 1/2 cup cubed Colby-Monterey Jack cheese
  • 1/4 cup Italian salad dressing
  • 2 tablespoons white wine vinegar
  • 2 teaspoons seasoned salt
  • 1/4 teaspoon pepper

Directions:

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon. Yield: 10 servings.

  • Re: Macaroni Bean Salad

    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.

    Dutaxa
  • Re: Macaroni Bean Salad

    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

    Dutaxa
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