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Easy Vegan Pasta Salad

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4 made it  |  0 reviews   |  1 photos
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"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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Ingredients

30 m servings 481
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Add kidney beans, tomatoes, cucumber, and olives to the cold pasta; mix to combine. Pour salad dressing over mixture, and gently stir until incorporated.

Footnotes

  • 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


Per Serving: 481 calories; 15.6 74.1 14.7 0 1015 Full nutrition

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