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.
