This is seriously the best pasta salad ever. It makes an easy meal for vegans or vegetarians, or you can serve it as a side for a meat dish. Bring it to a party or BBQ and it will steal the show! And it's adaptable--use whatever you have in your fridge! Best when refrigerated and served cold.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse pasta with cold water. Transfer to a large bowl.

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  • Add kidney beans, tomatoes, cucumber, and olives to the cold pasta; mix to combine. Pour salad dressing over mixture, and gently stir until incorporated.

Cook's Notes:

You can use any shape of short pasta for this salad--farfalle, shells, and rotini are all good options.

Looking for an extra flavor blast? Add Italian seasonings, salt, pepper, onions, and--if you're not vegan--Parmesan cheese to the mixture.

Nutrition Facts

481 calories; protein 14.7g; carbohydrates 74.1g; fat 15.6g; sodium 1015mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2020
The flavor was great. I left off the olives because I don’t care for them. I used Newman’s Own Classic Oil & Vinegar for dressing & Garden Rotini tricolor pasta. Great Vegan dish! Read More
(2)
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