Vegan Pasta Salad

There’s something about a pasta salad that feels like the perfect blend of comfort and freshness. Whether you’re prepping for a busy week, packing a lunch, or planning a light dinner, this vegan pasta salad has you covered. It’s not just any pasta salad, though—this one is loaded with vibrant veggies, hearty beans, and a tangy homemade tomato sauce that ties it all together beautifully. The best part? The flavors only get better after chilling in the fridge, making it an ideal make-ahead dish. So, let’s dive into a bowl of wholesome goodness that’s as easy to make as it is delicious to enjoy!

8 oz gluten- free pasta

1 can tomato sauce

½ small onion, diced

2 tablespoons red wine vinegar

6 cloves garlic, minced

1 teaspoon dried oregano

1 can red kidney beans, drained and rinsed

2 cups shredded kale

1 orange bell pepper, sliced

½ cup shredded red cabbage

½ cup cherry tomatoes, halved

1 tablespoon chopped fresh parsley

Sea salt and black pepper, to taste

Prepare the pasta as directed on the package. Drain and place it in a salad bowl; set it aside.

In a large saucepan, put in ingredients 2-6. Bring the mixture to a boil, then cover and simmer over medium-low heat for 10 minutes until the onions are tender.

Then, add the rest of the ingredients, including the sauce to the pasta in the salad bowl. Toss everything together, and season with salt and pepper to taste. Refrigerate overnight or until ready to serve.

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!