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Oil-Free Vegan Pasta Salad

Here's another summertime favorite: an Oil-Free Vegan Pasta Salad, absolutely PERFECT for that family picnic or company potluck....

Course: Salad
Cuisine: American
Servings: 8
Author: Chuck Underwood
Ingredients
  • 4 cups Whole Wheat Pasta
  • 2 Ribs Celery chopped fine
  • 3 Green Onions chopped fine
  • 1/2 Red Bell Pepper
  • 1 - 2 Radish chopped fine
  • 2 Tbs Pimento
  • 2 Tbs Sweet Pickle Relish
Dressing
  • 1 can Cannellini Beans w/juice 15oz
  • 3 Tbs Lemon Juice
  • 1 Tbs Red Wine Vinegar
  • 1 Tbs Miso
  • 1 Tbs Dill Pickle Juice
  • 1 Tbs Spicy Brown Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Ground Pepper
  • 1/4 tsp Dill Weed
  • 1/4 tsp Onion Powder
  • 1/4 tsp Salt
Instructions
  1. Cook Pasta according to package instructions.  Drain and rinse well when finished and set aside. 

  2. Chop all veggies and add to a large bowl

  3. Add all dressing ingredients to your blender, including the liquid from the can of beans and blend on high until smooth.  It may look a little thin, that's ok, the pasta will soak it up.  

  4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.

  5. Cover and chill in the refrigerator for at least 1-2 hrs before serving.