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N Bean Pasta Salad - gluten-free, dairy-free, vegan, healthy, and yummy!
This lightning-fast pasta dish is healthy, gluten-free, dairy-free, vegan -- and very yummy!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner
Cuisine:
American
Author:
Valerie Mates
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
Cook the pasta, then drain it.
Add the pasta and all of the other ingredients to a big mixing bowl and stir well.
Notes:
I usually double this recipe - it makes great leftovers!
You can use a food processor's grater to grate the carrots and pickles in seconds!