Easy Vegan Pasta Salad recipe

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Ingredients

1 (16 ounce) package penne pasta
1 (8 ounce) bottle Italian-style salad dressing
1 (15 ounce) can kidney beans, rinsed and drained
2 tomatoes, diced
1 large cucumber, diced
1 (6 ounce) can sliced black olives

Nutrition Info

481.1 calories
carbohydrate: 74.1 g
cholesterol: : -
fat: 15.6 g
fiber: 8.5 g
protein: 14.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1015 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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