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Forks Over Knives
Rainbow Pasta Salad
Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful dish.
1
202
6
30 min
TOTAL TIME
829
CALORIES
$1.91
PER SERVING
Ingredients
13 INGREDIENTS
3 SERVINGS
1 tsp dried oregano
8 oz whole-grain penne pasta
sea salt and black pepper
to taste
2 tbsp red wine vinegar
2 cups shredded kale
1 whole orange bell pepper
cut into thin slices
1 can canned tomato sauce
1 tbsp garlic
minced
1/2 small onion
cut into ¼-inch dice
1/2 cup cherry tomatoes
sliced into halves
1 can canned red kidney beans
drained and rinsed
1/2 cup shredded red cabbage
1 tbsp fresh parsley
finely chopped
Directions
6 STEPS
View Directions on Forks Over Knives
Health Info
Macros
159g
CARBS
4g
FAT
48g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
MEDITERRANEAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What is a Pasta Salad?
What type of pasta should I use for my Pasta Salad?
What are some good ingredients to include in a Pasta Salad?
How should I prepare my ingredients for my Pasta Salad?
What type of dressing should I use for my Pasta Salad?
How can I adjust the consistency or texture of my Pasta Salad?
What are some common mistakes to avoid when making Pasta Salad?
How can I store my leftover Pasta Salad?
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