Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (14. 5 oz. can) kidney	Drained and rinsed
16 oz. macaroni	For vegan: use vegan pasta
1 cup diced celery	Washed, trimmed and diced
1 cup light mayonnaise	For vegan: use vegan mayonnaise
1 cup diced carrot	Washed, peeled and diced
1 cup frozen peas	Thawed
1 small onion	Washed, peeled, and finely chopped
2 Tablespoons red wine vinegar
2 Tablespoons parsley flakes
1 teaspoon salt
1/4 teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a large pot water to a boil.
2	Cook macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, according to directions on package. Drain and rinse with cold water.
3	Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, peas, carrots, red wine vinegar, parsley flakes, salt, and black pepper in a bowl until well mixed. Chill in refrigerator.