N Bean Pasta Salad - gluten-free, dairy-free, vegan, healthy, and yummy!
 
Prep time
Cook time
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This lightning-fast pasta dish is healthy, gluten-free, dairy-free, vegan -- and very yummy!
Author:
Recipe type: dinner
Cuisine: American
Serves: Serves 4
Ingredients
Salad:
  • 8 ounces of uncooked pasta, any shape - gluten-free if needed
  • 2 cans of beans, such as a can of garbanzo beans and a can of kidney beans, drained and rinsed (pouring them into a strainer makes rinsing very easy)
  • 1/2 cup minced celery
  • 1/2 cup chopped pickles (optional but good!)
  • several cups of shredded carrots (or other veggies - this recipe is very flexible)
  • optional: chopped tomatoes
  • optional: chopped greens, such as chard, kale, or lettuce
Dressing:
  • 1/4 cup canola oil or other oil
  • 2 tablespoons cider vinegar
  • 1 1/2 tablespoons Dijon mustard (I like Annie's organic)
  • optional: 2 tablespoons frozen concentrated orange juice (that is 2 tablespoons of concentrate, not diluted)
  • 1/4 teaspoon dried oregano
  • 2 teaspoons dried dill
  • 1 teaspoon salt
  • optional: ground black pepper to taste
Instructions
  1. Cook the pasta, then drain it.
  2. Add the pasta and all of the other ingredients to a big mixing bowl and stir well.
Notes:
  1. I usually double this recipe - it makes great leftovers!
  2. You can use a food processor's grater to grate the carrots and pickles in seconds!
Recipe by Valerie's Recipes at https://valeriesrecipes.com/2020/09/n-bean-pasta-salad-gluten-free-dairy-free-vegan-healthy-and-yummy/