Easy Vegan Pasta Salad
4 made it | 0 reviews |
"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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Ingredients30 m servings 481
Original recipe yields 6 servings
- 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.
- Add kidney beans, tomatoes, cucumber, and olives to the cold pasta; mix to combine. Pour salad dressing over mixture, and gently stir until incorporated.
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- 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.
Per Serving: 481 calories; 15.6 74.1 14.7 0 1015 Full nutrition