Prep Time: 15 minutes
Cook Time: 15 minutes
I love pasta salad, in fact when I was pregnant with my daughter last summer I practically lived on pasta salad! I love coming up with all different variations and flavors. This past weekend at church we had a picnic potluck so I knew I was going to bring a pasta salad to share! Here is what I made.
Creamy Pasta Bean Salad
1 lb. pasta of your choice (I used 3-color swirls)
1 red bell pepper
1 yellow pell pepper
1/2 of a large english cucumber
1-2 tbsp capers, chopped
1/2 cup sundried tomatoes
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1/2 cup Vegenaise Mayonnaise (vegan mayo)
1/4 cup ground mustard
salt and pepper to taste
Cook pasta as directed on package in boiling salted water. Meanwhile, halve and slice english cucumber, red and yellow bell pepper, chop capers and mix together in large bowl. Add black beans and garbanzo beans. Salt and pepper to taste.
Drain cooked pasta and let cool. Add to vegetables and beans. Add mayo and ground mustard. Salt and pepper to taste. Chill in fridge before serving cold or room temp.
I loved the beans in this recipe, it makes the recipe more filling and a great source of protein! You can feel free to add vegetables that you have on hand like carrots, corn, kidney beans, onion, green onions etc...