Rainbow Pasta Salad (Vegan Recipe Analysis)
Can’t decide between pasta and pasta salad? This delicious, vegan pasta saladhas everything you love about both—all in one big, colorful dish...
Full recipe at www.forksoverknives.com
Serving
Compliance
Based on the Vegan way of eating preset. View more Vegan recipes.
Ingredients
8 ounces whole-grain penne or fusilli pasta (3½ cups cooked)
8 ounces (227g) Whole Grain Penne Pasta
Ingredients
WHOLE GRAIN DURUM WHEAT FLOUR.
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½ small onion, cut into ¼-inch dice (½ cup)
0.5 small (35g) Onions, Raw
1 tablespoon fresh garlic, minced (6 cloves)
1 tbsp (8.5g) Garlic, Raw
1 (15-ounce) can red kidney beans, drained and rinsed (1½ cups)
15 ounce (425g) Beans, Kidney, Red, Mature Seeds, Canned, Drained Solids
1 teaspoon dried oregano
1 tsp (1g) Spices, Oregano, Dried
2 tablespoons red wine vinegar
2 tbsp (30g) Vinegar, Red Wine
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp freshly ground black pepper
0.25 tsp (0.57g) Spices, Pepper, Black
1 (15-ounce) can tomato sauce (1½ cups)
15 ounce (425g) Tomatoes, Red, Ripe, Raw, Year Round Average
1 tablespoon finely chopped fresh parsley
1 tbsp (3.8g) Parsley, Fresh
½ cup cherry tomatoes, sliced into halves (3 ounces)
3 ounces (85g) Tomatoes, Red, Ripe, Raw, Year Round Average
½ cup shredded red cabbage
0.5 cup (45g) Cabbage, Red, Raw
1 orange bell pepper, cut into thin slices (1 cup)
1 cup (149g) Peppers, Sweet, Green, Raw
2 cups shredded kale (2 ounces)
2 ounces (57g) Kale, Raw