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Macaroni Bean Salad Recipe
Macaroni Bean Salad Recipe photo by Taste of Home

Macaroni Bean Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings

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 or chickpeas, rinsed and drained
  • 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

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.

Directions

  1. 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.
Originally published as Macaroni Bean Salad in Quick Cooking September/October 2005, p57

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.

Reviews for Macaroni Bean Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 8, 2012

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.

MY REVIEW
Reviewed Apr. 7, 2011

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!

MY REVIEW
Reviewed Jul. 2, 2008

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.

MY REVIEW
Reviewed Jul. 2, 2008

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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