Pasta-Bean Salad - cooking recipe

Ingredients

2 c. cooked, drained macaroni
1 (15 oz.) can red kidney beans, rinsed and drained
1 c. frozen peas, thawed and drained
1 c. diced carrots
1/2 c. mayonnaise
1/4 c. chopped fresh parsley
1/4 c. grated Parmesan cheese
2 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. dried basil
lettuce leaves (optional)

Preparation

Combine macaroni, beans, peas and carrots in a large bowl; toss gently.
Combine mayonnaise, parsley, cheese, lemon juice, garlic and basil, mixing well.
Add to macaroni mixture, tossing gently to coat.
Cover and chill 2 hours.
Serve on lettuce leaves, if desired.