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Vegan Pasta Salad

A vibrant bowl of vegan pasta salad that's a refreshing embrace on a hot day, packed with colorful veggies and delightful flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces farfalle pasta (cooked in 2 quarts/8 cups/2 Liters water and 1 tablespoon/15 grams sea salt)
  • 1 can white beans (15 ounces, drained and rinsed)
  • 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; boil first if frozen)
  • 1 shallot (finely chopped)
  • 3 tablespoons parsley (finely chopped)
Dressing Ingredients
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice (+ grated zest of ½ lemon, optional)
  • 2 tablespoons mustard (American or Dijon)
  • 1½ tablespoons maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper

Method
 

Preparation
  1. Cook 8 ounces of farfalle pasta in a large pot with salted boiling water according to package instructions. Drain and rinse under cold water for 10 seconds. Transfer the pasta to a large bowl, add 1 teaspoon of olive oil, and stir.
  2. To the same bowl, add 1 can (15 ounces) white beans (drained), ½ cup corn, 2 cups cherry tomatoes (quartered), 1 heaping cup cucumber (diced), ½ cup olives, ½ packed cup sun-dried tomatoes, 1 shallot, and 3 tablespoons parsley (all chopped).
Making Dressing
  1. In a small bowl, whisk together 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, and ⅛ teaspoon black pepper.
Mixing Salad
  1. Pour the dressing onto the pasta and toss well. Before serving, adjust for salt, acidity, or an extra drizzle of dressing; cold pasta tends to mellow flavor, so taste it out!

Notes

This salad keeps well in the fridge for up to 3-4 days. Store it in an airtight container to maintain freshness. If reheating, do it gently to keep the veggies crunchy. Feel free to customize with any veggies or add nuts for texture.