Vegan Greek-Style Pasta & Bean Salad

Name: Vegan Greek-Style Pasta & Bean Salad with Grape Tomatoes, Cucumber & Parsley
Yield: 2 servings
Ingredients: 1 unit Cannellini Beans; 6 oz Penne; 1 Cucumber; 5 tsp Red Wine Vinegar; 4 oz Tomato; 4 tbsp Mayonnaise; 1 tsp Oregano; 1/4 oz Parsley; 1 Bell Pepper; 1 tsp Dijon Mustard; 1 tsp Garlic Powder; 1/2 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Grape Tomatoes, Cucumber & Parsley

By Recipe0 System

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.

Difficulty: medium
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Ingredients

Servings

1 unit Cannellini Beans
6 oz Penne
1 Cucumber
5 tsp Red Wine Vinegar
4 oz Tomato
4 tbsp Mayonnaise
1 tsp Oregano
1/4 oz Parsley
1 Bell Pepper
1 tsp Dijon Mustard
1 tsp Garlic Powder
1/2 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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.