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.
Servings: 8
Calories: 320kcal
Cost: $2
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 chickpeas drained and rinsed
- 1 cup green beans sliced
- 1/2 sweet onion finely diced (about 1/4 cup)
- 2 stalks celery finely diced
- 1 carrot chopped
- 1/2 bell pepper finely diced
- 1/2 cup mayonnaise substitute vegan version if needed
- 1/4 cup sweet relish
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- Fresh parsley to garnish
Instructions
- Cook macaroni noodles according to package instructions. Drain, rinse under cold water, and add the noodles to a large bowl.
- To the cooled macaroni, add the chopped carrots, bell peppers, chickpeas, kidney beans, green beans, celery, and onion.
- In a small mixing bowl, add the mayonnaise, apple cider vinegar, sweet relish, sugar, salt and pepper.
- Mix the dressing well to combine, and pour it over the macaroni and vegetables.
- Stir well to combine the dressing, making sure it coats all of the macaroni and vegetables.
- Taste, and adjust seasoning as needed, adding more salt or pepper if desired. Stir in the fresh parsley and chill before serving.
Notes
Substitutions or Additions
You can substitute different canned beans if desired. Canned pinto beans, lentils, black beans, or navy beans would all be great substitutions.
As for the pasta, you can swap in your favorite short or medium noodle shape. Bowties, penne, orzo, or rotini would all be great options.
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg