Rainbow Pasta Salad - Forks Over Knives

Ingredients

• 8 ounces whole-grain penne or fusilli pasta (3½ cups cooked)
• 1 (15-ounce) can tomato sauce (1½ cups)
• ½ small onion, cut into ¼-inch dice (½ cup)
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh garlic, minced (6 cloves)
• 1 teaspoon dried oregano
• 1 (15-ounce) can red kidney beans, drained and rinsed (1½ cups)
• 2 cups shredded kale (2 ounces)
• 1 orange bell pepper, cut into thin slices (1 cup)
• ½ cup shredded red cabbage
• ½ cup cherry tomatoes, sliced into halves (3 ounces)
• 1 tablespoon finely chopped fresh parsley
• Sea salt and freshly ground black pepper