close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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.

Pasta Salad

Ingredients

  • 8 ounces whole-grain penne or fusilli pasta (3½ cups cooked)
  • 1 (15-ounce) can tomato sauce (1½ cups)
  • ½ small onion, cut into ¼-inch dice (½ cup)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh garlic, minced (6 cloves)
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can red kidney beans, drained and rinsed (1½ cups)
  • 2 cups shredded kale (2 ounces)
  • 1 orange bell pepper, cut into thin slices (1 cup)
  • ½ cup shredded red cabbage
  • ½ cup cherry tomatoes, sliced into halves (3 ounces)
  • 1 tablespoon finely chopped fresh parsley
  • Sea salt and freshly ground black pepper

Instructions

  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.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
John Doyle1 month ago
Reply
Do you want to report this comment as inappropriate?

loved this Dish, very tasty, I will make again.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

Pasta Salad see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap