Vegan Pasta Salad
Discover the vibrant flavors of our Vegan Pasta Salad! This delightful dish combines al dente farfalle pasta with a colorful medley of fresh vegetables, such as cherry tomatoes, cucumbers, and sun-dried tomatoes, all tossed in a zesty dressing. Perfect for picnics, potlucks, or light weeknight dinners, this salad is not only refreshing but also nutrient-rich and easy to prepare. With its bold taste and satisfying texture, it’s a fantastic choice for anyone seeking a quick yet wholesome meal option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes about 6 servings 1x
- Category: Main
- Method: Mixing
- Cuisine: Mediterranean
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
- Fresh 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 according to package instructions. Drain, rinse under cold water, and mix with olive oil in a large bowl.
- Add white beans, corn, cherry tomatoes, cucumber, olives, sun-dried tomatoes, shallot, and parsley to the bowl. Mix well.
- In a separate bowl, whisk together olive oil, lemon juice, mustard, maple syrup, oregano, garlic powder, salt, and pepper until fully combined.
- Pour the dressing over the pasta mixture and toss until everything is well coated. Adjust seasoning if necessary.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/vegan-pasta-salad/