Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           macaroni
     1/3  cup           olive oil
     1/3  cup           white wine vinegar
     1/4  cup           fresh parsley -- chopped
     1/4  cup           water
   1 1/2  teaspoons     dried basil
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      granulated sugar
  14      ounces        canned red kidney beans
                        - drained and rinsed
   2                    carrots -- thinly sliced
   2      small         zucchini -- thinly sliced
   1      cup           celery -- sliced
   1      cup           sweet red pepper -- diced
     1/2  cup           parmesan -- freshly grated
                        - or jarlsberg -- shredded

Preparation:

This may be used with chicken for a colourful salad, then pack it in individual containers for the next day's lunch and serve with halved cherry tomatoes and Italian bread. In saucepan of boiling salted water, cook macaroni for 8-10 minutes or until tender but firm; drain well. Tip: if you want to have a sauce or dressing coat your pasta - do not rinse it when drained. In large bowl, whisk together oil, vinegar, parsley, water, basil, salt, pepper and sugar; stir in warm macaroni to coat well. Add beans, carrots, zucchini, celery, red pepper and cheese; toss to combine. Source: Canadian Living magazine, Nov 9