Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful dish. Make this salad the night before the big game to help streamline game-day kitchen prep.
1. Cook the pasta according to package directions. Drain and transfer to a salad bowl; set aside.
2. In a large saucepan, combine the tomato sauce, onion, vinegar, garlic, and oregano. Bring to a boil, cover pan, and simmer for 10 minutes over medium-low heat until onions are tender.
3. Add the sauce, beans, kale, bell peppers, cabbage, tomatoes, and parsley to the pasta. Toss well, and season to taste with salt and pepper. Chill in the refrigerator overnight or until ready to serve.