Pasta and Kidney Bean Salad with Veggies {Vegan, Dairy Free & Gluten Free}

Packed to the brim with protein and vegetables, this dish is a great weeknight meal as well as a potluck dish to share with friends. It can be adapted to fit all dietary choices. Even better, this is toddler tested and husband approved.

I have to admit that I am all about using alternative pastas that are actually nutritionally significant (i.e. quinoa, lentil, pea protein). I am constantly in awe of all of the options out there today, it’s just too easy to have healthier alternatives these days. With that being said, I used a lentil & pea protein rotini pasta that had 20+ grams of protein per serving and it’s also gluten free! If that’s not intriguing enough, I’ve also added in red kidney beans for an extra dose of protein and fiber. Win.

I have made my own mayonnaise many-a-time and it’s quite easy. You can also use regular old mayo if you aren’t dairy or egg sensitive, but I prefer to use avocado mayo. I used very little in this dish and it went a long way. Toss in your favorite in-season vegetables and you have yourself a healthy pasta salad.

Pasta and Kidney Bean Salad with Veggies {Vegan & GF}

Healthy, gluten free, high protein and vegan pasta salad recipe
Prep Time 10 mins
Cook Time 10 mins
Cuisine beans, dairy free, gluten free, Mediterranean, plant based, vegan, vegetarian


  • 1 box fusili pasta I used pea protein and lentil pasta
  • 1 cup white button mushrooms
  • 1 red onion
  • 1 bunch kale
  • 1 cup sliced tomato
  • 1 can red kidney beans
  • 1/4 cup mayonnaise I used avocado mayo
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1 tbsp oil, ghee, or butter


  • Fill up a large pot with water and put it on the stove to boil
  • Next, chop the kale, red onion, tomato and white mushroom. In a sautee pan, melt 1 tbsp of cooking oil and add the garlic. Set the tomato aside. Then, add the onion, kale, kidney beans and mushroom. Sautee for 4-5 minutes.
  • Once cooked, set the vegetables aside. Add the pasta to the boiling pot and cook according to the instructions on the box. Once done, drain and add to a large bowl.
  • Add the mayonnaise to the bowl and mix into the pasta. Next, add the cooked vegetables, and fresh tomato and stir to combine. Add the salt to taste and serve immediately.


Feel free to use whichever pasta, vegetables and mayonnaise agree with your diet. 
Keyword gluten free, healthy, pasta salad, plant pased
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