Whether you're in need of an easy week of lunches or a delicious potluck recipe to share, this vegan pasta salad is for you!
Ingredients
½cupfarfalle pasta
¾cuparugulapre-washed
¾cupcannellini beanscanned, drained and well rinsed
¼red bell pepperdiced
1green oniondiced
2tbspblack olivessliced
2tbspsun-dried tomatoes in oil
2tbspfresh basil, mint and parsleychopped
¼cupvegan fetaoptional
Basic Vinaigrette
2tbspolive oil
1tbspred wine vinegar
1tspmaple syrup
1tspDijon mustard
½garlic clovefinely minced
⅛tspsea salt
⅛tspground black pepper
Instructions
Follow cooking directions on pasta package for "al dente" (which allows pasta to remain slightly undercooked). This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool.
While the pasta is cooling, mix all the Basic Vinaigrette ingredients together in a bowl until combined.
Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss. Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.
If meal prepping, transfer the salad to airtight containers and store in refrigerator until ready to use.
Notes
Use the pasta of your choice: bowtie, fusilli, shells, etc.
Arugula has a strong, peppery flavor. You can swap with kale or spinach.
Cannellini beans can be swapped with the legume of your choice.
I love using basil, oregano and chives yet you can any fresh herbs.