Kidney Bean Pasta Salad

    25 minutes

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

    8 people made this

    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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    Reviews in English (8)


    This is a terrific recipe. I made it for a road trip to Phelps, Kentucky to visit my Aunt Norm and Uncle Opie. It traveled in a cooler from Niceville, Florida and we ate it for lunch at a rest stop on the way as well as sharing it with family when we got there. My Aunt says it would be a good dish to serve at the church my Uncle Opie pastors.  -  11 Apr 2002  (Review from Allrecipes USA and Canada)


    Liked this recipe a lot, found that for leftovers I needed to make more dressing.I think you could add any ingredients you like in a pasta salad.  -  31 May 2009  (Review from Allrecipes USA and Canada)


    Wow, this little gem of a recipe only has 2 reviews (’02 & ’09) and was “faceless” for at least 11 years. I’m glad I discovered it, as my family loved it. I subbed black beans for the kidney beans as we are not huge fans of them, but love black beans. Reading the ’09 review, they mentioned need extra dressing. I prepared 1 ½ batches of dressing BUT ONLY used 2/3 cup of sugar that 1 batch called for. It has a very slight tang, but we prefer that over sweet. This would be very easy to modify using veggies that your family enjoys. I made this for lunches this week (3 packers) and wanted something besides a mayo based dressing. I know I will be making this one again!  -  21 Apr 2013  (Review from Allrecipes USA and Canada)