Friday, March 27, 2015

Creamy Pasta Salad with Garbanzo Beans

Pasta with veggies, garbanzo beans, and a vegan mayo really can't go wrong with this fresh tasting salad.  Now that spring is officially here, I am craving cool dishes that are easy and highlight the flavors of spring. This dish is one of my long-time standbys. I make it often in the warmer months and it is good every single time.

Creamy Pasta Salad with Garbanzo Beans

Salad Ingredients:

1 lb box of pasta (I like to use whole grain elbows, shells, etc.)
1 13 oz can of garbanzo beans
1 cucumber, peeled and chopped
1 cup frozen peas

Dressing Ingredients:

2/3 cup Vegenaise or your favorite vegan mayo
1/2 - 1 tsp salt to taste
1/2 tsp pepper
2 tsp red wine vinegar
3 tsp dried parsley, or 1 1/2 tbsp fresh chopped parsley


Boil and salt the water for the pasta and cook the pasta according to package directions. While the pasta is cooking peel and chop the cucumber, drain and rinse the garbanzo beans, and rinse the frozen peas in warm water. You can also put the frozen peas in the bottom of a colander and they will be thawed when you pour the hot pasta over them to drain the cooked pasta.

Mix the dressing ingredients in a measuring cup. When the pasta is cooked and cooled (just run some cold water over the pasta after you have drained it), put all of the ingredients in a large bowl and toss.

For 10 servings. Nutritional information from

Nutrition Facts
Serving Size 145 g
Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Trans Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 9%Vitamin C 7%
Calcium 6%Iron 23%
Nutrition Grade A-
* Based on a 2000 calorie diet

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