Pasta Bean Salad
This pasta bean salad recipe is creamy and tangy, with plant based proteins and a bright and fresh dressing. This quick side salad features 2 classic salads: creamy macaroni salad and traditional three bean salad. A side dish with a modern twist.
Ingredients
- 16 ounces macaroni use gluten free version if GF
- 1 (14.5 ounce) Can dark red kidney beans drained and rinsed
- 1 (14.5 ounce) Can No-Salt-Added Chickpeas drained and rinsed
- 1 (14.5 ounce) Can green beans drained and rinsed
- 1/2 sweet onion finely diced (about 1/4 cup)
- 6 stalks celery finely diced
- 1/2 bell pepper finely diced
- 1/2 cup mayo substitute vegan version if needed
- 1/4 cup sweet relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon onion powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- Crushed Red Pepper Flakes to taste (I put in a couple of shakes)
Instructions
- Cook macaroni according to package instructions. Drain, rinse under cold water, and put them in a very large mixing bowl.
- Drain and rinse kidney beans, chickpeas, and green beans. Add them to the macaroni
- Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, relish, apple cider vinegar, onion powder, seasoning salt, white pepper, and Red Pepper Flakes. Stir all ingredients together, and taste. Adjust seasoning if needed.
- Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
- Store in an airtight container. Leftovers will keep for 3-4 days.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 295mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 341IUVitamin C: 10mgCalcium: 19mgIron: 1mg
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