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# Healthy Recipes:Confetti Macaroni and Bean Salad
- URL: https://www.foodconsumer.org/confetti_macaroni_and_bean_salad_0308101225/
- Published: 2010-08-04T01:21:00.000Z
- Updated: 2026-09-22T16:14:21.000Z
- Description: This AICR macaroni salad skips the mayonnaise, combining whole-wheat pasta and chickpeas with cucumber, green beans, bell pepper, olives and radishes in a mustard-vinegar dressing. Pasta and beans both contain saponins, shown in the lab to slow cancer cell growth. Eight servings, 150 calories each.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

# **Celebrate National Farmer’s Market Week**

Macaroni salad is the perfect addition to any summer soiree, but many recipes call for heavy mayonnaise and lack vegetable variety. This low-fat, colorful version features healthy whole-wheat pasta and fiber-rich beans; both contain saponins, phytochemicals shown to slow cancer cell growth in the lab. You can add the veggies featured here or visit your local farmer’s market and pick up additional seasonal items to experiment with.

## Confetti Macaroni and Bean Salad

- 3 cups whole-wheat macaroni, cooked al dente
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 1/2 cup chopped cucumber
- 1/2 cup fresh cut green beans (or frozen and defrosted)
- 1/2 cup chopped orange bell pepper
- 1/3 cup coarsely chopped pitted ripe olives (or 2 oz. canned sliced black olives)
- 3 large red radishes
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1 Tbsp. coarse grain mustard
- 1 tsp. canola oil
- Freshly ground black pepper, to taste

In large mixing bowl, combine pasta, chickpeas, cucumber, green beans, orange pepper and olives. Halve each radish vertically, then horizontally. Cut pieces into 1/4 inch slices and add to salad. Using a fork, toss until beans and vegetables are evenly distributed with pasta.

In small bowl, whisk vinegar, sugar and salt together until sugar and salt dissolve. Add mustard and oil and whisk until blended. Season to taste with pepper. Add to pasta salad. Toss with fork until well combined.

Note: Double the dressing if salad will sit overnight in the refrigerator.

**Makes 8 servings.**

**Per serving:** 150 calories, 2.5 g total fat (0 g saturated fat), 27 g carbohydrate,   
6 g protein, 4 g dietary fiber, 260 mg sodium.

From [AICR.org](http://www.aicr.org/?ref=foodconsumer.org)