(NAPSA)—With a basket on handand a well-stocked summer pantry, it’s never too late for an impromptupicnic. ‘A versatile starter or main dish for the outing is Macaroni Salad with Lemon and Olive Oil Dressing. Extra virgin olive oil, tangy vinegar and fresh herbs combine with seasonal vegetables, white beans and elbow macaroni to create a colorful dish that’s flavorpacked and easy to prepare. This recipe makes a generous side salad. To serve as a main dish, add two cans(6 oz. each) of white albacoretunaor cookedchicken. Macaroni Salad with Lemon and Olive Oil Dressing Prep Time: 5 to 10 minutes Cook Time: 10 minutes (pasta) Salad: 1 package(16 oz.) elbow macaroni 1 Thsp.salt 1 can (15 oz.) white beans, such asnavy, cannellini or great northern; drained and rinsed 1 can (6 02.)sliced, pitted ripeolives, drained 1 pint cherry tomatoes, halved 8 Tbsp. mincedfresh parsley leaves 4 smallred onion, diced Macaroni salad, a picnic staple, can be made even better with extra virgin oliveoil. Bring 1 gallon of water to boil. Add salt and macaroni and cook until just tender; drain and rinse with water until cool. While pasta cooks, mix remaining salad ingredients in large bowl. When pasta is cooled, add to salad. (Can be covered and refrigerated up to 2 hours.) Forthe dressing, mix lemon juice, vinegar, salt and pepper. Slowly whisk in oil to form a thick dressing. When ready to serve, add dressing to salad, toss to coat, and serve. 2 Thsp. lemonjuice Makes 12 servings; approximately % cup each. tsp. salt For morerecipes, and other cooking tips using heart-healthy Lemon and Olive Oil Dressing: 2 tsp. rice vinegar Freshly ground black pepper 5% Thsp. extra virgin olive oil olive oil, visit the Web site at www.aboutoliveoil.org.
