Memorial day is right around the corner and if you are looking for a dish to make, then here’s an easy to make and tasty Pasta Salad with black beans and veggies. It’s completely vegan, if you use vegan mayo but if you have regular mayo then go ahead and use it instead.

I am always looking for opportunities to try new dishes, so last weekend I took this pasta dish when I went to meet my blog buddies, Sushma, Rajani, Usha, Mir and Amara. The good thing about this dish is it can be made ahead of time and chilled until ready to serve, which makes it a great dish to make for picnics. barbecues or for take along lunches.

Recipe is from Jazzy Vegetarian cooking show. It’s very colorful with the addition of all the colorful veggies and black beans. It is tossed in a mayo-dijon mustard dressing.

Pasta Salad with Black Beans
Pasta Salad with Black Beans
Yum
Print Recipe
Pasta Salad with black beans and colorful veggies -- a perfect make ahead dish for barbecues, picnics and take along lunches.
Servings Prep Time
6 serving 20 minutes
Servings Prep Time
6 serving 20 minutes
Pasta Salad with Black Beans
Pasta Salad with Black Beans
Yum
Print Recipe
Pasta Salad with black beans and colorful veggies -- a perfect make ahead dish for barbecues, picnics and take along lunches.
Servings Prep Time
6 serving 20 minutes
Servings Prep Time
6 serving 20 minutes
Ingredients
  • 8 oz Pasta . Penne
  • 1 15 oz . cans Black Beans , drained and rinsed
  • 2 Carrots Medium , finely diced
  • 1 Red Pepper Small , finely diced
  • 1 Pepper Small Yellow , finely diced
  • 1 Onion Small , finely chopped
  • 1 tbsp Basil Fresh , finely chopped
  • 1 tbsp Oregano Fresh , finely chopped
For the Dressing:
  • 3 tbsps Vegan Mayonnaise (use regular mayo if not vegan)
  • 2 tbsps Dijon Mustard
  • 2 tsps Maple Syrup
  • 1 tsp Italian Seasoning
  • To taste Salt Pepper &
Servings: serving
Instructions
  1. Cook pasta until tender according to package instructions. Drain and set aside.
  2. In a small mixing bowl, combine mayonnaise, mustard, Italian seasoning, maple syrup, salt and pepper. Mix well.
  3. In a mixing bowl, combine beans, chopped veggies, herbs and cooked pasta. Stir in the dressing and mix well to coat everything evenly.
  4. Chill the salad for at least 3~4 hours for the flavors to mingle. Serve over crispy greens and enjoy!!
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeMay -- Week 4'.


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5 thoughts on “Pasta Salad with Black Beans (Vegan recipe)”

  1. I loved this salad – one of the best pasta salads I have had as many times way too much mayo is used – this has just enough to coat ingredients without being too watery

  2. I loved this salad – one of the best pasta salads I have had as many times way too much mayo is used – this has just enough to coat ingredients without being too watery

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