This recipe is based on one that I found in the book Easy Vegan Cooking by Leah Leneman. I just fiddled around with it a bit to suit my tastes.
You will be surprised as to how filling it is and how well the ingredients go well with each other. I found adding some small cubes of Vegusto vegan cheese to be just right for this salad. You can get this at PAWS. Use either the No Moo Mildly Aromatic or the Piquant varieties.
What you will need:
2 tins of kidney beans, drained and rinsed
225g cooked pasta. Macaroni is good, but spirals, penne, etc are fine too. I use gluten free vartieties by Orgran
4 sticks celery
85g walnuts, chopped roughly
sea salt and black pepper to taste
4 tbsp safflower oil
3 tbsp apple cider vinegar
a couple of handfuls of mixed lettuce leaves
a few slices of vegan cheese, such as Vegusto, cubed or vegan feta
Toss together the pasta, beans, celery, lettuce and walnuts. In a small bowl, whisk together the salt, pepper, vinegar and oil. Pour onto the salad and toss. Add the vegan cheese cubes and serve.