Picnic Pasta Salad (Vegan)
photo by Lalaloula
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
3.5 cups
- Serves:
- 2
ingredients
-
Salad
- 118.29 ml kidney bean
- 118.29 ml corn
- 118.29 ml peas
- 1 onion, chopped
- 236.59 ml cooked rotini
-
Dressing
- 2 garlic cloves, minced
- 4 sun-dried tomatoes, soaked and chopped
- 118.29 ml basil, finely chopped
- 29.58-44.37 ml olive oil
directions
- Mix the salad ingredients in a large bowl.
- Stir the dressing ingredients together and let sit for a couple minutes.
- Pour dressing over the salad and coat all the veggies and pasta. You can let it marinate or enjoy immediately!
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Reviews
-
Tripled this recipe (except the garlic, which I doubled) cause I want leftovers! I added about 1/2 cup of snow peas that I wanted to use up, and it gave it just the right crunch. Marinated about 5 hours. Very flavourful and colourful, and both my husband and I enjoyed it with pita bread; the teenager didn't like the dressing (hence the 4 stars). I'll probably try another dressing the next time.
-
Wow, this is such a great pasta salad! Very, very yummy with so many fresh and healthy ingredients, just loved it! The dressing is so nice and somehow very creamy...<br/>I added some carrots to the veggie mix and used shell shaped pasta, but other than that didnt change a thing and loved it! THANK YOU SO MUCH for sharing this recipe with us, Mindy!<br/>Made and reviewed for Veggie Swap #34 May 2011.
RECIPE SUBMITTED BY
<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p>
<p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>