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Vegan Pasta Salad

Vegan Pasta Salad
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Enjoy a refreshing Vegan Pasta Salad that bursts with flavor and nutrition! This colorful dish combines vibrant vegetables, hearty beans, and a zesty dressing, making it perfect for picnics, summer gatherings, or a quick lunch. With its unique blend of sun-dried tomatoes and fresh herbs, this pasta salad stands out as a delightful option for any meal. Quick to prepare in just 25 minutes, it’s both nutritious and versatile—easily customized to suit your taste.

Ingredients

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  • 8 ounces farfalle pasta
  • 1 can (15 ounces) white beans, drained and rinsed
  • 2 cups cherry tomatoes, quartered
  • 1 heaping cup cucumber, diced
  • ½ cup olives
  • ½ packed cup sun-dried tomatoes, chopped
  • ½ cup corn
  • 1 shallot, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice (plus zest of half lemon)
  • 2 tablespoons mustard (American or Dijon)
  • 1½ tablespoons maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the farfalle pasta according to package instructions in salted boiling water. Drain and rinse under cold water. Transfer to a mixing bowl and toss with a teaspoon of olive oil.
  2. Add the white beans, corn, cherry tomatoes, cucumber, olives, sun-dried tomatoes, shallot, and parsley to the bowl. Mix gently until combined.
  3. In a small bowl, whisk together olive oil, lemon juice and zest, mustard, maple syrup, oregano, garlic powder, salt, and black pepper until smooth.
  4. Pour the dressing over the salad mixture and toss well to coat. Adjust seasoning if necessary before serving.

Nutrition

Find it online: https://yayarecipes.com/vegan-pasta-salad/