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.