Easy Vegan Italian Pasta Salad You Can Be Proud to Share
Servings: 10
Calories: 376kcal
This Italian Pasta Salad is loaded with fresh vegetables and so easy to make with your favorite bottled Italian dressing, mayonnaise, chopped vegetables, capers, and kidney beans.
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Ingredients
- 12 ounces bow-tie pasta can sub a similar-sized small pasta
- 3/4 cup diced carrots
- 3/4 cup Italian salad dressing I used Wishbone Zesty
- 3/4 cup mayonnaise I used Best Foods Vegan Mayonnaise
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2½ Tablespoons chives dried
- 1 ¼ cup bell peppers any color, diced
- 1/4 cup red onion minced
- 11 ounces grape tomatoes halved
- 2 Tablespoons capers drained
- 3.8 ounce can sliced black olives
- 15.5 ounce can kidney beans drained
- 7 ½ ounce artichoke hearts jarred and marinated - oil free is possible
- salt and pepper to taste
Instructions
- Boil pasta according to package directions. Add diced carrots and continue for the last two minutes. Drain, rinse with cold water and set aside.
- In a large bowl, mix together mayonnaise, Italian dressing, onion and garlic powder. Set aside. You will adding the chopped vegetables (except for the carrots) as you prepare them. Add in the pasta and carrots last.
- As you prepare the other ingredients, add to the dressing mixture. Add in the minced onions, diced peppers, drained olives, drained beans, capers, and chopped artichoke hearts. Mix well.
- Add in the cooked pasta and carrots last. Gently fold so that you don't break the pasta.
- Cover and refrigerate for 3 hours until cooled. This will keep for up the five days.
Notes
I like to use a combination of red, yellow bell peppers for variety.
Nutrition
Serving: 1cup | Calories: 376kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 698mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2750IU | Vitamin C: 34.2mg | Calcium: 41mg | Iron: 1.5mg