Vegan Pasta Salad
Bright, tangy, and satisfying, this Vegan Pasta Salad is a weeknight hero and a potluck superstar. Fast to make and highly customizable, this salad is perfectly refreshing for warm-weather meals.
Ingredients
Pasta and Beans
- 8 ounces farfalle pasta Cooked in 2 quarts/8 cups/2 Liters water with 1 tablespoon sea salt.
- 1 can white beans (15 ounces) Drained and rinsed.
Vegetables
- 2 cups cherry tomatoes Quartered.
- 1 heaping cup cucumber Diced.
- ½ cup olives
- ½ packed cup sun-dried tomatoes Preserved in oil, drained and chopped.
- ½ cup corn Canned or frozen (if frozen, boil first).
- 1 shallot Finely chopped.
- 3 tablespoons parsley Finely chopped.
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice Fresh is best; add grated zest of ½ lemon if desired.
- 2 tablespoons mustard American or Dijon.
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt More or less to taste.
- ⅛ teaspoon black pepper
Instructions
Cooking the Pasta
- Bring 2 quarts of water to a rolling boil with 1 tablespoon sea salt. Add 8 ounces farfalle and cook according to package instructions until al dente.
- Drain the pasta and rinse it under cold water for 10 seconds to stop cooking and cool it slightly.
- Transfer the pasta to a large bowl, add 1 teaspoon of olive oil, and stir to separate the pieces.
Combining Vegetables and Beans
- To the same large bowl, add the drained white beans, corn, quartered cherry tomatoes, diced cucumber, olives, chopped sun-dried tomatoes, chopped shallot, and chopped parsley.
- Toss gently so the beans stay intact and the vegetables distribute evenly through the pasta.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, mustard, maple syrup, dried oregano, garlic powder, salt, and black pepper until emulsified.
- Adjust seasoning as necessary.
Mixing the Salad
- Pour the dressing onto the pasta and toss well to coat every piece.
- Let the salad rest chilled for 15-20 minutes if possible before serving.
Notes
Store in an airtight container in the refrigerator for 3-4 days. For best texture, dress just before serving if you want the cucumbers and tomatoes crisp.