Description
Indulge in our vibrant Vegan Pasta Salad, a delightful medley of fresh vegetables, hearty bowtie pasta, and a zesty homemade dressing. This colorful dish is perfect for warm weather meals, picnics, or as a satisfying side at gatherings. With its quick preparation time and nutrient-rich ingredients, it’s an excellent option for anyone seeking a healthy yet delicious meal. Enjoy the fresh crunch of cucumbers and cherry tomatoes paired with the creaminess of white beans, all tossed together in a tangy dressing that enhances every bite. Whether served as a main course or alongside grilled vegetables, this pasta salad is sure to impress.
Ingredients
Scale
- 8 ounces farfalle pasta
- 1 can (15 ounces) white beans
- 2 cups cherry tomatoes
- 1 heaping 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 (American or Dijon)
- 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. Drain and rinse under cold water; add olive oil and mix.
- In the same bowl, combine the cooked pasta with white beans, corn, cherry tomatoes, cucumber, olives, sun-dried tomatoes, chopped shallot, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, mustard, maple syrup, oregano, garlic powder, salt, and black pepper.
- Pour the dressing over the salad and toss everything until well coated. Adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 315
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg