Bean and Vegetable Pasta Salad

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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.

UmmBinat May 06, 2013

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