Vegan Greek-Style Pasta & Bean Salad
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Vegan Greek-Style Pasta & Bean Salad

Vegan Greek-Style Pasta & Bean Salad

with Grape Tomatoes, Cucumber & Parsley

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.

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

6 ounce

Penne Pasta

(Contains Wheat)

1 unit

Cannellini Beans

4 ounce

Grape Tomatoes

1 unit

Mini Cucumber

1 unit

Bell Pepper

¼ ounce


5 teaspoon

Red Wine Vinegar

4 tablespoon

Vegan Mayo

1 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

2 teaspoon

Dijon Mustard

Not included in your delivery

2 teaspoon

Olive Oil

½ teaspoon





Nutrition Values

/ per serving
Calories820 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate115 g
Sugar9 g
Dietary Fiber13 g
Protein24 g
Cholesterol0 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Large Bowl



• 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.

Cook Pasta

• 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.

Marinate & Make Dressing

• 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.

Assemble & Serve

• 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.