Name: Pasta Salad with Black Beans
Prep time: 20 min
Total time: 20 min
Yield: 6 serving
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); 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 (&)

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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.

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Pasta Salad with Black Beans

Pasta Salad with black beans and colorful veggies -- a perfect make ahead dish for barbecues, picnics and take along lunches.

Prep Time20 mins

Total Time20 mins

Course: Salad

Cuisine: American

Servings: 6 serving

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 &

Instructions

Cook pasta until tender according to package instructions. Drain and set aside.
In a small mixing bowl, combine mayonnaise, mustard, Italian seasoning, maple syrup, salt and pepper. Mix well.
In a mixing bowl, combine beans, chopped veggies, herbs and cooked pasta. Stir in the dressing and mix well to coat everything evenly.
Chill the salad for at least 3~4 hours for the flavors to mingle. Serve over crispy greens and enjoy!!

Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4'.

Comments

Usha Rao

May 27, 2016 at 10:47 am

Salad was delicious, Pavani!!

Srivalli

May 29, 2016 at 4:27 pm

Cold Pasta Salad sounds just great Pavani..and it looks so good..

Global Tastes &amp; Travels Inc.

May 29, 2016 at 9:58 pm

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

Global Tastes & Travels Inc.

May 29, 2016 at 9:58 pm

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

Rajani

June 09, 2017 at 12:56 pm

i loved this Salad. I am bookmarking this to try later.

Pasta Salad with Black Beans

Ingredients

For the Dressing:

Instructions

Notes

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