Vegan Pasta Salad
Vegan Pasta Salad is a refreshing and vibrant dish that combines al dente farfalle pasta with a colorful array of fresh vegetables. This quick-to-prepare salad is perfect for any occasion, whether you’re enjoying a casual lunch or hosting a summer gathering. Packed with flavor from sun-dried tomatoes, olives, and a zesty dressing, it’s not only delicious but also nutritious, making it an ideal option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main Course/Side Dish
- Method: Boiling/Mixing
- Cuisine: Vegan
Ingredients
Scale
- 8 ounces farfalle pasta
- 1 can (15 ounces) white beans
- 2 cups cherry tomatoes
- 1 cup cucumber
- ½ cup olives
- ½ cup sun-dried tomatoes
- ½ cup corn
- 1 shallot
- 3 tablespoons parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the farfalle pasta in salted boiling water until al dente, then drain and rinse under cold water.
- In a large bowl, combine cooked pasta with white beans, corn, cherry tomatoes, cucumber, olives, sun-dried tomatoes, chopped shallot, and parsley.
- For the dressing, whisk together olive oil, lemon juice, mustard, maple syrup, oregano, garlic powder, salt, and black pepper in a small bowl until well combined.
- Pour the dressing over the salad mixture and toss gently until everything is evenly coated. Adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://teffrecipes.com/vegan-pasta-salad/