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Summer Pasta Salad - Vegan Hostess
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Summer Pasta Salad

This quick & easy dish will be a hit at your summer picnic!

Course Side Dish
Cuisine American
Keyword pasta salad, side dish, summer side, vegan
Prep Time 10 minutes
Cook Time 7 minutes
Chill 2 hours
Total Time 17 minutes
Servings 12 people
Author The Vegan Hostess

Ingredients

Pasta Salad

  • 1 box elbow, spiral or other dry pasta
  • 1 15.5 oz can garbanzo beans (chick peas) drained and rinsed
  • 1 15.5 oz can kidney beans drained and rinsed
  • 1 15.5 oz can large olives drained and rinsed
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 stalk celery diced
  • 1/2 cup red onion diced
  • 1/2 cup banana pepper rings chopped

Dressing

  • 1 cup italian dressing I like Wishbone Far Free Italian.
  • 1/2 cup liquid from banana pepper ring jar
  • 1 tbsp oregano
  • salt & pepper to taste

Instructions

  1. Rinse and drain all canned ingredients and set aside.

  2. Chop/ dice all vegetables and set aside.

  3. Combine spices, Italian dressing, and banana pepper juice and set aside.

  4. Cook the pasta according to package instructions.

  5. Combine the vegetables, beans, olives, and pasta. 

  6. Pour the dressing mixture over top and mix well.

  7. Chill for two hours. 

  8. Garnish with your favorite vegan cheese, freshly mined parsley or other herb and enjoy!