Creamy Pasta Salad with Mayonnaise
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⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Pasta Salad with Chickpeas, Green Beans, and Basil - Martha Stewart
A winner at potlucks and easy meals all year round, this farfalle salad features chickpeas, crisp green beans, sharp red onion, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.
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Three Bean Salad
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Come with me I'll show you what to do!
PINTO BEAN PASTA SALAD | RICHARD IN THE KITCHEN
In this video I show you how to make a pinto bean pasta salad. This salad is fast and easy to prepare for any night of the week and is extremely healthy for you. Pinto beans mixed with with an array of colorful veggies and rotini pasta with a delicious homemade dressing. Hope y'all give it a try! THE FULL RECIPE, AMOUNTS AND DIRECTIONS IS BELOW THE VIDEO. CLICK SHOW MORE AND IT WILL DROP DOWN.
Shopping List:
FOR THE DRESSING:
1/4 cup extra virgin olive oil
2-3 tbs lemon juice
2 tsp kosher salt (if using table salt use 1/2 that much)
1/4 tsp red pepper flakes
1 tsp minced garlic
1/4 tsp dried basil
1/2 lb. rotini pasta
15 oz. can pinto beans
1 cup canned sweet corn
2 tbs diced red onion
1 cup cherry tomatoes, halved (OPTIONAL)
1/2 of a red bell pepper, sliced longly
1/4 green onion chives
2 tbs chopped cilantro
Pinch kosher salt and course black pepper
Just shy of 1/4 cup kosher salt for the pasta water (if using table salt use 1/2 that much)
Directions:
First, make the pasta.
Bring about 2 quarts of water to a boil in a sauce pan. When it comes to a boil, add the salt then the pasta. Stir around about 30 seconds so the pasta won't stick together (never necessary to add oil). Cook according to pkg. directions, drain (never rinse) and place in a bowl to completely cool.
TIP: while the pasta is cooling, the starch will cause the pasta to stick together. To prevent this, add just a sprinkle of extra virgin olive oil and toss. Set aside.
Next, make the dressing (you can do this while the pasta is cooking
Add the dressing ingredients listed above to a small jar with a lid and shake vigorously to combine. Set aside.
Next, assemble salad ingredients.
Add the beans, corn, onion, bell pepper, tomato halves, chives, cilantro, salt, pepper and the cooled pasta to a serving bowl. Toss well.
Finally, pour the dressing over the salad and toss well.
Serve immediately or allow to chill in the fridge for about 20 minutes.
Enjoy!
License: Creative Commons
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