Protein Pasta Salad with Marinated Beans (vegan & gluten free options)
A nutrient packed pasta salad with marinated beans that is made vegan with vegan mayonnaise and gluten free with gluten free pasta. The delicious marinated beans can be made ahead and make four recipes of pasta salad or eaten by themselves.
4ouncespastagluten free, lentil, chickpea or regular
Dressing for pasta salad
¼cupmayonnaisevegan to make salad vegan
Marinated Beans & Veggies
Chop the garlic and let stand while you prepare other ingredients. Add to the marinade after 10 minutes.
Measure corn (if using) and place in a bowl with a paper towel to thaw. The paper towel will absorb excess moisture. You will not cook the corn.
Drain the beans and rinse well.
Peel the carrots and cut into small pieces. On the small end, cut carrot in half and chop. As the carrot increases in thickness, cut the carrot in half and place flat sides face down on the cutting board. Cut each half lengthwise into 3-4 long strips. Then cut into 1/16 inch wide pieces.
Rinse the red pepper and core. Cut into ½ inch pieces
Place the beans, corn, carrots, red pepper into bowl.
Place all ingredients into glass measuring cup. Whisk until well combined.
Pour over dressing stir. Refrigerate and marinate for at least an hour, stirring occasionally.
Before using, stir salad.
Beans keep for at least a week in the refrigerator.
Protein Pasta Salad
Cook pasta according to package directions.
Drain well. While the pasta is still warm, mix with 2 cups of the bean salad.
As the pasta cooks, mince the garlic.
Squeeze the lime juice. Add to the mayonnaise. Stir well.
Add the dry mustard and mix well.
Add garlic after 10 minutes of being cut. Mix well.
Add the dressing to the salad and mix well.
Refrigerate until ready to serve.
This nutrient information is for one quarter of the pasta salad, not one quarter of the beans. Just two cups of the marinated beans are used in the pasta salad.Please note that the nutrition information will depend on what type of pasta you use. Using regular pasta will have about 9 grams of protein, gluten free pasta 8 grams, lentil pasta 12 grams and chickpea pasta 11 grams. Regular pasta has more B vitamins (mostly due to fortification.) Fiber varies from 6 grams for regular pasta to 8 grams fiber for lentil pasta.