Pasta-Bean Salad - cooking recipe

Ingredients

1 c. mayonnaise
1/2 c. chopped parsley
1/4 c. grated Parmesan cheese
2 Tbsp. lemon juice
8 oz. pasta
1 (16 oz.) can kidney beans, well drained
1 c. frozen peas, thawed and drained
1 c. coarsely chopped carrots

Preparation

Cook the pasta (macaroni, twists or shells) and drain.
In large bowl, stir together mayonnaise, parsley, cheese and lemon juice until blended.
Add pasta, beans, peas and carrots; toss to coat well.
Cover and refrigerate until well chilled.