CTRL+K
Search
CTRL+K
Veganbell Logo New 2025
0 reviews

Rainbow Pasta Salad

Pasta, veggies, beans, and olives are combined with a zesty dressing and seasonings.

Sponsored By

This recipe is sponsored by… nobody. 😬

We’re still looking for partners, brands, and businesses to collaborate with so we can keep publishing awesome plant-based recipes.

Interested in partnership? Lets connect!

Introduction

Rainbow Pasta Salad is a vibrant, nutrient-packed dish that combines the simplicity of cooked pasta with the crunch of fresh vegetables, the creaminess of white beans, and the tanginess of olives and pickled jalapeños. This recipe is elevated by a homemade dressing, a balanced blend of olive oil, lemon juice, mustard paste, vegan mayonnaise, and subtle sweetness from coconut sugar.

The salad's versatility is one of its strongest features. You can adapt the ingredients to suit your preferences or dietary needs. Use gluten-free pasta for a gluten-free version, swap cannellini beans for chickpeas or black beans, or add leafy greens for an extra nutrient boost.

This dish is a great option for meal prep, as it tastes even better after chilling, allowing the flavors to meld. It’s also ideal for summer gatherings or potlucks, offering a light yet satisfying option that’s sure to please a crowd. However, it’s less suitable for freezing due to the textures of pasta and fresh vegetables.

Enjoy this pasta salad as a quick lunch, a side dish, or a stand-alone meal. The protein from beans makes it hearty enough to be a filling vegetarian main course, while its bright, zesty flavor profile keeps it refreshing and light.

Read More...

Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Let’s prepare salad dressing first. In a small jar, add extra virgin olive oil + lemon juice + mustard paste + minced garlic + vegan mayonnaise + coconut sugar + dried herbs + salt + pepper.
  2. Seal the jar. Shake well and mix everything until it’s well-combined and emulsified. Set aside.
  3. In a large mixing bowl, add cooked pasta + cucumbers + bell peppers + white beans + cherry tomatoes + olives + jalapeño.
  4. Pour in the salad dressing and mix well until everything is well-coated.
  5. Transfer to a serving bowl(s) and enjoy.

Recipe Video

Please subscribe to our YouTube channel if you haven’t already.

Recipe Notes

  • Use gluten-free pasta to make the dish gluten-free.
  • Substitute cannellini beans with chickpeas, kidney beans, or black beans.
  • Adjust the spice level by adding more or fewer pickled jalapeños.
  • Fresh herbs like parsley or basil can be added for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • The dressing can be prepared a day in advance for convenience.
  • Use whole-grain pasta for a healthier option.
  • Add leafy greens like spinach or arugula for more nutrition.
  • Avoid freezing as the texture of the pasta and vegetables will change.
  • Rinse the beans thoroughly to remove excess sodium if using canned beans.
  • Replace vegan mayonnaise with tahini or hummus for a different flavor.
  • Serve chilled for the best flavor and texture.

Frequently Asked Questions

Yes, canned beans work well. Just rinse and drain them before use.

It can be stored in an airtight container for up to 3 days.

Freezing is not recommended as the pasta and vegetables may become mushy.

Short pasta like penne, rotini, or fusilli holds the dressing well.

Use gluten-free pasta.

Yes, you can use tahini, hummus, or omit it for a lighter dressing.

Try zucchini, carrots, or red onions for added variety.

Yes, but you may want to reduce or omit the jalapeños for a milder flavor.

Absolutely! It can be prepared a day ahead and stored in the refrigerator.

It pairs well with grilled vegetables, crusty bread, or a light soup.

Yes, cubed and pan-fried (or grilled) tofu or tempeh would be a great addition.

Fresh chili slices or roasted red peppers work as alternatives.

Nutritional Info (per Serving)

  • Calories: 471 kcal
  • Carbohydrates: 57 g
  • Protein: 13 g
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 12 g
  • Sodium: 630 mg
  • Potassium: 463 mg
  • Fiber: 8 g
  • Sugar: 7 g
  • Vitamin A: 1680 IU
  • Vitamin C: 68 mg
  • Calcium: 96 mg
  • Iron: 4 mg

Recipe Reviews

Please login to a review.

Ratings

Great0%

Good0%

Decent0%

Bad0%

Terrible0%

Newest Recipes

Homemade Nutella

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Prep: 5 min

Cook: 10 min
(0)

Onion Fritters (Pakoda)

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Prep: 15 min

Cook: 5 min
(0)

Mango Chia Pudding

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Prep: 2 min

Cook: 0 min
(0)

Homemade Caramel

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Prep: 11 min

Cook: 0 min
(0)

Creamy Hummus

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Prep: 5 min

Cook: 0 min
(0)

Banana Lassi

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Prep: 5 min

Cook: 0 min
(0)

Kidney Bean Burger

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Prep: 15 min

Cook: 40 min
(0)

Homemade Pizza

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

Prep: 2.5 hr

Cook: 25 min
(0)

Creamy Mushroom Risotto

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.

Prep: 5 min

Cook: 40 min
(0)
Load more

This site is protected by reCAPTCHA. Google Privacy Policy and Terms of Service apply.

Veganbell Logo New 2025
Explore
Policy
Support
Follow

Traffic Stats.

All services are Online.