Potluck Macaroni Salad

• 6 ounces uncooked elbow macaroni (1 1/2 cups)
• 1 (28 ounce) can baked beans, preferably barbecue-seasoned,undrained
• 1 1/2 cups sliced celery
• 1 1/2 cups chopped red onions
• 1 1/2 1 1/2 cups yellow bell peppers or 1 1/2 cups green bell peppers
• 1/2 cup prepared herb vinaigrette
• 1/3 cup chopped fresh basil or 1/3 cup fresh parsley leaves
• basil or parsley sprig

1. Cook macaroni according to package directions; drain well.
2. In large bowl, combine macaroni and beans; toss to combine.
3. Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
4. Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
5. Garnish with the basil or parsley before serving.
6. NOTE: Recipe may be reduced to 6 servings.
7. Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.

elbow macaroni, beans, celery, red onions, yellow bell peppers, vinaigrette, fresh basil, basil

Taken from www.food.com/recipe/potluck-macaroni-salad-64285 (may not work)