Picnic Pasta Salad (Vegan)

Name: Picnic Pasta Salad (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1/2 cup kidney bean; 1/2 cup corn; 1/2 cup peas; 1/2 onion, chopped; 1 cup cooked rotini; Dressing; 2 garlic cloves, minced; 4 sun-dried tomatoes, soaked and chopped; 1/2 cup basil, finely chopped; 2 -3 tablespoons olive oil

Eats Now Editorial Team · 596 kcal · Pasta & Noodles

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Picnic Pasta Salad (Vegan) – a delicious recipe with Salad, kidney bean, corn, peas, onion, rotini. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

Salad
1/2 cup kidney bean
1/2 cup corn
1/2 cup peas
1/2 onion, chopped
1 cup cooked rotini
Dressing
2 garlic cloves, minced
4 sun-dried tomatoes, soaked and chopped
1/2 cup basil, finely chopped
2 -3 tablespoons olive oil

1
Mix the salad ingredients in a large bowl.
2
Stir the dressing ingredients together and let sit for a couple minutes.
3
Pour dressing over the salad and coat all the veggies and pasta. You can let it marinate or enjoy immediately!

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salad, 1/2 cup kidney bean, 1/2 cup corn, 1/2 cup peas, and more.

Yes, Picnic Pasta Salad (Vegan) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
596 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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