Pasta Salad
I don’t need to tell you that pasta salads are perfect for potlucks, BBQ’s, or really any other casual gathering. You’ll almost always find them there, vegan or not. For me, pasta salads are too delicious to restrict to such occasions. In a short time, you can whip up a large batch of a dish that can be enjoyed for days, straight out of the fridge, without needing to do anything with it but grab a fork and dig in.
I do mean it when I say you can whip this up quickly. In the time it takes to cook the pasta; you can gather, rinse, and chop up the rest of the ingredients, and all that’s left to do is mix it all together. It really can’t be simpler than that. You can adjust the ingredients that you add to the pasta based on what you have available in your house. This recipe is obviously based on my favourite flavour combination, but if you just add some protein, two or three veggies, mix it with mayo and a couple of spices, you’ve got yourself a mouth-watering pasta salad.
Pasta Salad
Yield
Prep time
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How it's made
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1lb box of short pasta; such as Rotini, Penne or Macaroni |
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Cook pasta as per the directions on the package. Drain and rinse under cold water. |
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1 can of kidney beans (or 1.5 cups of cooked kidney beans) |
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Once the pasta has cooled, add these ingredients and mix well. |
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1 cup of cherry tomatoes, sliced in half |
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1 red pepper, diced |
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1 medium red onion, diced |
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1 small can of corn, drained (or 1 cup fresh or frozen corn. If using frozen corn, defrost first) |
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¾ cup of vegan mayo |
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½ tsp salt |
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½ tsp cayenne pepper |
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¼ tsp pepper |
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1 tsp red pepper flakes |
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Sprinkle on top. |
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3 green onions, chopped |
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