Print Recipe

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
Author: Pavani


  • 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 &


  • 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!!


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