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Soybean Pasta Salad

Soybean Pasta Salad

Use non-genetically modified, organic soybeans for best results. This salad is a great take-along dish for a potluck supper.

Makes about 5 cups.


  • 1 (15 oz) can soybeans (or 1 1/2 c cooked)
  • 6 oz tri-color pasta
  • 3/4 c shredded carrots
  • 3/4 c finely chopped celery w/leaves
  • 3 Tbsp minced onion
  • 1/4 c chopped olives
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp honey
  • 1/2 tsp dill
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Rinse and drain soybeans; place in large bowl.
  2. Add pasta, carrots, celery, onion and olives. Toss well.
  3. In a small jar or bowl, blend the olive oil, vinegar, honey, dill, garlic powder, paprika, salt and pepper until well-combined.
  4. Drizzle dressing over the salad and toss well. Chill in a tightly sealed container for at least an hour before serving.

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