Vegan Pasta Salad
This vegan pasta salad is delicious and as colorful as the rainbow. It will impress your family and requires less than 30 minutes, so dinner can be on the table in no time flat.
Servings: 4 servings
Calories: 481kcal
Ingredients
Salad Ingredients
- 4 cup whole grain pasta
- 1 cup frozen mixed vegetables corn, green peas, carrots, green beans, etc.
- 1/2 cup fresh red bell pepper diced
- 1/2 cup baby lima beans
- 1 cup kidney beans or 1 can drained
- 1/4 cup green onion diced
Dressing Ingredients
- 1/4 cup maple syrup
- 1/4 cup Dijion mustard
- 1 tablespoon apple cider vinegar
- 1.5 tablespoons low sodium soy sauce
- 1 tablespoon orange juice
- 1 tablespoon minced garlic I used the jarred
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
Instructions
- Cook pasta according to package directions. Cook pasta according to package directions. I add a pinch of salt to the water.
- Drain and rinse pasta with cool water. This will help stop the cooking process and keep the pasta from sticking together.
- Defrost the frozen vegetables by placing them in a colander and running warm water over them.
- In large bowl, combine all salad ingredients: pasta, beans, and veggies.
- To make dressing, in a small bowl, mix all the ingredients and whisk together.
- Pour dressing over salad and stir gently. Adjust seasoning to your taste preferences. Serve and eat!
Video
Notes
Tips & Suggestions:
Dressing Options- Recently, I have found that my Oil-Free, 3-Ingredient Salad Dressing goes well with this recipe. It has fewer ingredients than the dressing used here and makes a great substitute for those who want to give it a try. A store-bought option would be an oil-free Italian dressing.
How to Serve- Terrific side options for this pasta salad would be a baked sweet potato, corn on the cob, crusty bread, or even grilled asparagus. Nothing says delicious and convenient like a fast, fresh, and easy pasta salad.
Storage- Store it in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 481kcal | Carbohydrates: 97g | Protein: 13.7g | Fat: 4g | Fiber: 12g