Bean and Vegetable Pasta Salad

"I am not a fan of mayonnaise-based salads, although this recipe only uses three tablespoons of mayo and therefore passes the Cookgirl seal of approval. Mom cut this recipe out of a womens' magazine over twenty years ago for me. I've modified the salad over the years to make it healthier and tastier."
 
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Ready In:
20mins
Ingredients:
16
Serves:
5-6
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ingredients

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directions

  • Prepare shell macaroni. Drain. Rinse pasta under cold water to stop cooking process. Drain again and set aside.
  • Combine the dressing ingredients, whisking well. Set aside.
  • In large salad bowl, combine the pasta with the remaining salad ingredients.
  • Toss salad dressing with the beans and vegetables.
  • Cover and marinate at least 2 hours.
  • Garnish with fresh parsley and olives if desired.

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Reviews

  1. Nice flavour with home-made recipe#17718 tweaked to our liking - no dried thyme. I used gluten/corn free pasta (not as great in cold format), less organic apple cider vinegar instead of wine vinegar, for religious reasons, organic raw cane sugar, a good organic unhomoginised yogurt, sea salt, to taste, organic garlic clove, organic parsley, organic white onion, no corn, organic pinto beans as that is what I had available, organic carrots, no celery but it would be good, plus the rest of the ingredients minus the optional. Made for Veggie Swap.
     
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Tweaks

  1. Nice flavour with home-made recipe#17718 tweaked to our liking - no dried thyme. I used gluten/corn free pasta (not as great in cold format), less organic apple cider vinegar instead of wine vinegar, for religious reasons, organic raw cane sugar, a good organic unhomoginised yogurt, sea salt, to taste, organic garlic clove, organic parsley, organic white onion, no corn, organic pinto beans as that is what I had available, organic carrots, no celery but it would be good, plus the rest of the ingredients minus the optional. Made for Veggie Swap.
     

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