Easy Vegan Pasta Salad Recipe

May 20, 2019

Find this on Allrecipes.com!

Do you ever find yourself wanting a light meal that won't take forever to prepare? Or on a hot day, wanting to cook something that requires minimal effort and heat? Or need a last-minute dish for a barbecue or potluck? This salad wins every time. This is seriously the best pasta salad ever. Don't believe me? Try it yourself. The kidney beans make it a perfect meal for 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 the best part? It’s super adaptable – you can use any veggies you have hanging out in your fridge (or pantry). Really. Ingredients can be substituted or adjusted to fit your tastes.

Ready in: 20-30 minutes

Serves: 6 as a main, 8-10 as a side

Ingredients:

16 oz pasta: penne, farfalle, shells, rotini… any shape will do

8 oz Italian salad dressing

1 can olives, sliced

1 can kidney beans, drained and rinsed

1 large cucumber, diced

2 tomatoes, diced

Tools: Pasta pot, large or extra-large bowl, vegetable knife, cutting board, colander, serving spoons, stirring spoon, can opener

Directions:

Boil pasta according to instructions on the back of the package, or about 10 minutes, until al dente. While pasta is cooking, prepare vegetables. Drain and rinse pasta with cold water. When pasta is cooled slightly, pour into a large bowl. Add olives, beans, cucumber, and tomatoes. Pour salad dressing over mixture, and gently stir to combine. Best when refrigerated and served cold.

Tips: Looking for an extra flavor blast? Add Italian seasonings, salt and pepper, parmesan cheese, and onions to the mixture. You can use almost any shape of pasta. As for the veggies, you can substitute freely. Adjust the amount of dressing to your taste. I used Good Seasons(R) Italian dressing packet (Ssh! Don't tell.) mixed with oil and vinegar. #pasta #vegetarian #salad #main #side #bbq #party #summer