Lizzie's Vegan Mixed Vegetable Pasta Salad Recipe

About this recipe

A vibrant and hearty vegan pasta salad featuring macaroni, colorful vegetables, and protein-packed red beans, perfect for a satisfying dinner.

Ingredients

• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 540G Birds Eye Steamfresh 4 Garden Mix Steam Bags
• 400G Dunns River Red Kidney Beans
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 450G Northern Pasta Co. Fusilli, 450G
• 250G Pommery Green Peppercorn Mustard, 250G
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Cook 1 cup of macaroni according to package instructions until al dente. Drain and set aside to cool.
2. 2. Dice 1 green pepper and 1 onion into small pieces. Set aside.
3. 3. Drain and rinse 1 can of red beans thoroughly. Set aside.
4. 4. In a large mixing bowl, combine the cooled macaroni, diced green pepper, diced onion, 1 cup of mixed vegetables, and the drained red beans.
5. 5. Prepare a simple vegan dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
6. 6. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
7. 7. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.