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Easy Budget Bulk Pasta Salad Recipe with Canned Vegetables for Meal Prep

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A quick, budget-friendly pasta salad using canned vegetables and a zesty homemade vinaigrette, perfect for meal prep and busy schedules.

Ingredients

Scale
  • 1 pound (450 g) elbow macaroni or rotini pasta
  • 1 can (15 oz / 425 g) mixed vegetables, drained
  • 1 can (15 oz / 425 g) corn, drained
  • 1 can (15 oz / 425 g) chickpeas, rinsed and drained (optional)
  • ½ small red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • ⅓ cup (80 ml) olive oil
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced or pressed
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking and cool it down.
  3. Drain canned mixed vegetables and corn thoroughly. If using chickpeas, rinse and drain them too. Chop ½ small red onion finely and roughly chop 2 tablespoons fresh parsley.
  4. In a small bowl or jar, whisk together ⅓ cup (80 ml) olive oil, 3 tablespoons white or apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste.
  5. In a large mixing bowl, add the cooled pasta, canned vegetables, corn, chickpeas (if using), red onion, and parsley. Pour the dressing over the top.
  6. Toss everything gently but thoroughly to coat the pasta and veggies in the dressing. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
  7. Before serving, give the salad one last stir. Taste for seasoning and add more salt, pepper, or vinegar if needed. Serve cold or at room temperature.

Notes

Salt the pasta water for better flavor. Drain canned vegetables well to avoid sogginess. Rinse pasta under cold water to stop cooking and prevent sticking. Adjust dressing seasoning to taste. For vegan version, replace honey with maple syrup or agave nectar. Add protein like cooked chicken or tuna for a heartier meal. Salad holds well refrigerated for up to 4 days. If salad feels dry after chilling, add a splash of olive oil or vinegar.

Nutrition

Keywords: pasta salad, canned vegetables, budget recipe, meal prep, easy pasta salad, quick dinner, vegetarian, gluten-free option

Find it online: https://gleefulfork.com/easy-budget-bulk-pasta-salad-recipe-with-canned-vegetables-for-meal-prep/