Classic Elbow Macaroni and Kidney Bean Salad

This classic elbow macaroni and kidney bean salad is a perfect dish for picnics, potlucks, or as a summer side dish. It is packed with flavor from a variety of vegetables and a tangy dressing. This salad is easy to make and can be prepared in just a few simple steps. Enjoy the combination of tender macaroni, creamy kidney beans, and crunchy vegetables in every bite.

Ingredients

• 2 cups elbow macaroni
• 1 can kidney beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh parsley
• 1/4 cup diced pickles
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

1. Cook the elbow macaroni according to package instructions. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked macaroni, kidney beans, red onion, bell pepper, cherry tomatoes, black olives, parsley, and pickles.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, olive oil, sugar, salt, and pepper.
4. Pour the dressing over the macaroni mixture and toss gently to coat all the ingredients.
5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, taste and adjust the seasoning if needed.
7. Garnish with additional parsley if desired.
8. Serve chilled.

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