Vegan Greek-Style Pasta & Bean Salad
with Grape Tomatoes, Cucumber & Parsley
- Wheat
This bright, filling vegan pasta salad is delicious anytime, but is an especially great dinner idea when you need a make-ahead option or something picnic or potluck-friendly. Leftovers make a fantastic lunch, too! This pasta salad combines penne with tangy marinated white beans, fresh crisp cukes, and bell pepper tossed in a creamy, Greek-inspired vinaigrette loaded with garlic and oregano. It’s a simple yet satisfying 25-minute meal you’ll want to put in your rotation.
Ingredients
1 unit
Cannellini Beans
6 ounce
Penne Pasta
(Contains: Wheat)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
4 tablespoon
Vegan Mayonnaise
1 teaspoon
Dried Oregano
¼ ounce
Parsley
1 unit
Bell Pepper
1 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Drain and rinse beans. Halve tomatoes. Quarter cucumber lengthwise, then slice crosswise into ½-inch pieces. Core and deseed bell pepper; dice into ½-inch pieces. Roughly chop parsley.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and rinse under cold water until cooled, then shake off any excess water.
• In a medium bowl, toss beans and tomatoes with half the vinegar, a drizzle of olive oil, salt, and pepper. Set aside to marinate. • In a large bowl, whisk together mayonnaise, garlic powder, oregano, half the mustard (all for 4 servings), remaining vinegar, ½ tsp sugar (1 tsp for 4), and a drizzle of olive oil. Taste and season with salt and pepper.
• Add cooled penne, marinated bean mixture, cucumber, and bell pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper. • Divide pasta salad between bowls; garnish with parsley and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, light taste; some found it a bit bland and suggested adding more herbs or tangy ingredients.
- Ease of prep: Quick and easy to make, perfect for hot summer days or as a cool, refreshing meal option.
- Suggestions: Consider adding red onion, olives, or lemon zest for extra flavor. Some preferred smaller pasta or longer cooking time.
- Leftovers: Tastes great the next day, with some finding it even better after marinating overnight in the fridge.
- Texture: Some enjoyed the mix of ingredients, while others found the beans and pasta combination too starchy or mushy.
Reviews from our home cooks
Still not convinced that dry oregano gives much flavor, but this was pretty tasty. Instead of the sugar I put a tiny splash of aged balsamic vinegar which cut the sharpness of the red vinegar nicely. The pasta label says it makes three servings but that's with a very generous portion, it could easily be four servings as a side. I added some scallions & asparagus to kick the veggies up a notch.
This is the first salad type of meal I have ordered from HF. It was really good, cool, & fresh. The temperatures are so HOT these days I don't always feel like watching hot food. I added some grilled chicken & this made this salad a great change for dinner.
Loved this! Made the pasta the night before, then just chopped and made the rest the next day for lunch. Had plenty for leftover. The dressing was delicious, I added a bit more mayo to it.
So filling and the dressing was AMAZING. I can see why some people would like the parsley, but that's the only thing that wasn't my preference. Overall, well balanced and nutritious.
This was really tasty and perfect for hot summer days! The beans added protein to make it a filling meal
I would recommend cooking the pasta a couple minutes longer than suggested. Other than that this dish was extremely good highly recommended.
This was great. We were able to make it ahead of time and have a salad ready for dinner after work. Love cold meals in the summertime.
Wow, surprisingly good! We loved this. Very filling. Will make again. The heirloom tomatoes were so fresh and flavorful.
Not really Greek. The pasta should be orzo. The bell pepper should be red onion and kalamata olives. The cream in the sauce should be yogurt not mayo
Really tasty, but a bit too vinegar forward. Would benefit from some other herbs rather than just oregano and parsley garnish, like maybe dill. Lemon zest might help too.
