Kidney Bean Pasta Salad

Kidney Bean Pasta Salad


8 people made this

This salad is best when prepared a day ahead. It's one of the best tasting pasta salads I have ever had.

Shirley Horton

Serves: 12 

  • 375g cooked and drained spiral pasta
  • 500g frozen mixed vegetables, thawed
  • 1 (400g) tin kidney beans, drained
  • 1 1/2 cups finely chopped celery
  • 1 cucumber - peeled, seeded and chopped
  • 1/2 cup finely chopped green capsicum
  • 1/2 cup finely chopped onion
  • 2/3 cup (170ml) cider vinegar
  • 2 tablespoons margarine
  • 2/3 cup (150g) sugar
  • 1 tablespoon plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon mustard

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green capsicum and onion.
  2. To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
  3. Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

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