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Rainbow Pasta Salad (Forks over knives) Recipe

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This recipe for Rainbow Pasta Salad (Forks over knives) is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces whole-grain penne or fusilli pasta (3½ cups cooked)
1 (15-ounce) can tomato sauce (1½ cups)
½ small onion, cut into ¼-inch dice (½ cup)
2 tablespoons red wine vinegar
1 tablespoon fresh garlic, minced (6 cloves)
1 teaspoon dried oregano
1 (15-ounce) can red kidney beans, drained and rinsed (1½ cups)
2 cups shredded kale (2 ounces)
1 orange bell pepper, cut into thin slices (1 cup)
½ cup shredded red cabbage
½ cup cherry tomatoes, sliced into halves (3 ounces)
1 tablespoon finely chopped fresh parsley
Sea salt and freshly ground black pepper
Directions:
Directions:
1. Cook the pasta according to package directions. Drain and transfer to a salad bowl; set aside.

2. In a large saucepan, combine the tomato sauce, onion, vinegar, garlic, and oregano. Bring to a boil, cover pan, and simmer for 10 minutes over medium-low heat until onions are tender.

3. Add the sauce, beans, kale, bell peppers, cabbage, tomatoes, and parsley to the pasta. Toss well, and season to taste with salt and pepper. Chill in the refrigerator overnight or until ready to serve.
Number Of Servings:
Number Of Servings:
12 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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