Preparation Time: 20 minutes
Cook Time: 10 minutes
Servings: 8-10 (about 1 cup per serving)
6 ounces uncooked elbow macaroni (1 1/2 cups)
1 can (28 ounces) baked beans, preferably barbecue-seasoned, undrained
1 1/2 cups sliced celery
1 1/2 cups coarsely chopped red onion
1 1/2 cups finely chopped red, yellow and/or green bell pepper
1/2 cup prepared herb vinaigrette
1/3 cup chopped fresh basil or parsley leaves
Basil or parsley sprigs
Cook macaroni according to package directions; drain well. In large bowl, combine macaroni and beans; toss to combine. Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly. Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours. Garnish with the basil or parsley before serving.
Note: Recipe may be reduced to 6 servings. Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 ounces) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.