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    Home » Vegan » Pasta Salad with Black beans

    Pasta Salad with Black Beans | Vegan recipe

    Published: May 27, 2016 · Modified: Jun 13, 2020 by Pavani · 5 Comments

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    This creamy and delicious cold pasta salad with black beans is a great recipe to make for potlucks and picnics. Recipe uses everyday pantry ingredients.

    White Pasta bowl with salad and beans

    As the weather starts to get warmer, I start to look for recipes that don't require much cooking and standing in the kitchen. If the ingredients are pantry and refrigerator staples, then that is a big bonus. So today I have an easy and pasty Black bean pasta salad recipe that is sure to be a big hit with everyone.

    This recipe is inspired from Jazzy vegetarian cooking show I watched on PBS. It's a very colorful salad with the addition of all the veggies and black beans. It is tossed in a mayo-dijon mustard dressing.

    Ingredients

    Pasta is obviously the main ingredient for this recipe. I used penne rigate or penne with lines or grooves. The grooves help to hold the dressing and make the salad taste great. You can use any small pasta like fusilli, macaroni, mini rigatoni etc. Just make sure they have the grooves for extra deliciousness.

    The second important component in this cold pasta salad is the dressing. There are only 4 ingredients in the dressing:

    • Mayonnaise - I used vegan mayo since that is what I have at home, but feel free to use regular.
    • Dijon mustard - one of my favorite ingredients. Adds zing and spiciness to any dish.
    • Maple syrup - to give a touch of sweetness to the dish. Feel free to omit it.
    • Dried Italian seasoning - adds nice flavor and complexity to the dish.

    Not but not the least are the canned black beans and fresh veggies. I used finely diced carrots, colored peppers and onions. Use whatever fresh veggies you have on hand. Steamed broccoli, cauliflower, green beans, peas would also work in this recipe.

    White Bowl with veggies, pasta and beans

    Instructions

    Time consuming part of this dish is cooking pasta and chopping veggies. Once these two are done, the pasta salad comes together in no time.

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

    Pasta Salad with Black Beans

    This creamy and delicious cold pasta salad with black beans is a great recipe to make for potlucks and picnics. Recipe uses everyday pantry ingredients.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 40 minutes mins
    Course: Salad
    Cuisine: American
    Servings: 6 serving

    Ingredients

    • 8 oz Penne Pasta
    • 15 oz . can of Black Beans, drained and rinsed
    • 2 Medium Carrots, finely diced
    • 1 Small Red Pepper, finely diced
    • 1 Small Yellow Pepper, finely diced
    • 1 Small Onion, finely chopped
    • 1 tbsp Fresh Basil, finely chopped
    • 1 tbsp Fresh Oregano, 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
    Get Recipe Ingredients

    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

    • This pasta salad can be made at least 2 days in advance. Keep it refrigerated until ready to serve.
    • Use your favorite veggies in the recipe - steamed broccoli and cauliflower are great options.
     
     
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    Taste Test:

    This pasta salad with black beans is one of my go-to recipes to make during spring/ summer. It is creamy, crunchy and very addictive. Black beans add protein, making this a wholesome meal.

    Here are a couple of pasta salad recipes that you might want to try:

    • Pasta Salad with Spinach & Feta cheese
    • Spring Vegetable Pasta Salad
    • Summer Barley Salad
    Pasta Salad with Beans

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    Reader Interactions

    Comments

    1. Usha Rao

      May 27, 2016 at 10:47 am

      Salad was delicious, Pavani!!

      Reply
    2. Srivalli

      May 29, 2016 at 4:27 pm

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

      Reply
    3. 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

      Reply
    4. 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

      Reply
    5. Rajani

      June 09, 2017 at 12:56 pm

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

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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