Rainbow Pasta Salad
Quick & Easy Rainbow Pasta Salad Recipe
Pin Recipe
Servings -4 people
Calories -471kcal
Recipe Video
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons mustard paste
- 1 garlic (minced)
- 2 tablespoons vegan mayonnaise
- 1 teaspoons coconut sugar
- 1 teaspoon dried herbs
- Salt
- Pepper
- 4 cups cooked pasta
- 2 small cucumbers (chopped)
- 1 cup chopped bell peppers
- 1.5 cups cooked white beans (I used cannellini beans - use any beans of your choice)
- 1 cup cherry tomatoes (halved)
- 1/4 cup green olives (halved)
- 1/4 cup black olives (halved)
- 1/4 cup pickled Jalapeño (chopped)
Instructions
- Let's prepare salad dressing first. In a small jar, add extra virgin olive oil + lemon juice + mustard paste + minced garlic + vegan mayonnaise + coconut sugar + dried herbs + salt + pepper.
- Seal the jar. Shake well and mix everything until it's well-combined and emulsified. Set aside.
- In a large mixing bowl, add cooked pasta + cucumbers + bell peppers + white beans + cherry tomatoes + olives + jalapeño.
- Pour in the salad dressing and mix well until everything is well-coated.
- Transfer to a serving bowl(s) and enjoy.
Notes
- You can use any cooked beans (of your choice).
- You can also use greens.
Nutrition
Calories: 471 kcal | Carbohydrates: 57 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Sodium: 630 mg | Potassium: 463 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 1680 IU | Vitamin C: 68 mg | Calcium: 96 mg | Iron: 4 mg