Vegan Pasta Salad
Servings: 4 people
- 8 ounces (230 grams) farfalle pasta cooked in 2 quarts/8 cups/2 Liters water and 1 tablespoon/15 grams sea salt.
- 1 can (15-ounces) (230 grams) white beans drained and rinsed
- 2 cups (320 grams) cherry tomatoes quartered
- 1 heaping cup (150 grams) cucumber diced
- ½ cup (60 grams) olives
- ½ packed cup (90 grams) sun-dried tomatoes preserved in oil, drained from the oil and chopped
- ½ cup (100 grams) corn canned or frozen. If frozen, boil it first.
- 1 (1 shallot) shallot finely chopped
- 3 tablespoons (1 handful) parsley finely chopped
Dressing
- 3 tablespoons (45 grams) extra virgin olive oil
- 3 tablespoons (45 grams) lemon juice + grated zest of ½ lemon, optional
- 2 tablespoons (15 grams) mustard American or Dijon
- 1½ tablespoons (15 grams) maple syrup
- 1 teaspoon (1 teaspoon) dried oregano
- ½ teaspoon (½ teaspoon) garlic powder
- 1 teaspoon (1 teaspoon) salt more or less to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- COOK PASTA: Cook 8 ounces farfalle pasta in a large pot with salted boiling water as per package instructions.Drain and rinse under cold water for 10 seconds.Transfer the pasta to a large bowl, add 1 teaspoon of olive oil and stir.
- CHOP VEGGIES: To the same bowl, add 1 can (15-ounces) white beans (drained), ½ cup corn, 2 cups cherry tomatoes (quartered), 1 heaping cup cucumber (diced), ½ cup olives, ½ packed cup sun-dried tomatoes, 1 shallot, 3 tablespoons parsley (all chopped).
- MAKE DRESSING: To a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ⅛ teaspoon black pepper.Whisk until combined.
- MIX SALAD: Pour the dressing onto the pasta and toss well. Before serving, check for salt, acidity, or extra drizzle of dressing – cold pasta tends to mellow flavor, so adjust as needed.
SUBSTITUTIONS
- Farfalle pasta: substitute rotini, penne, fusilli, orzo, risoni, or another short pasta type. You can also use boiled farro, quinoa, barley, buckwheat, couscous, and rice.
- White beans: substitute chickpeas, black beans, pinto beans, or red kidney beans.
- Olives: Kalamata olives or taggiasche olives are best. Substitute canned pitted olives.
- Sun-dried tomatoes: substitute marinated artichoke hearts.
- Cherry tomatoes: substitute any other fresh tomato like plum, or date tomato.
- Cucumber: substitute summer squash or radishes.
- Shallot: substitute red onion or spring onions.
- Fresh parsley: substitute dill, chives, or basil.
- Canned corn: substitute frozen corn but boil it first. You can also substitute yellow or red bell pepper.
- Maple syrup: substitute honey, sugar, or agave syrup.
- Lemon juice: substitute apple cider vinegar or red wine vinegar.
- Mustard: use American yellow mustard or Dijon mustard.
- Dried oregano: substitute Italian seasoning.
- Garlic powder: substitute freshly grated garlic, a small clove.
- Make ahead: you can make this vegan pasta salad up to 3 days in advance. If you do so, we recommend doubling the dressing. Add half when you make the salad and the other half shortly before the pasta salad is served. We do this because the pasta will absorb most of the dressing as it sits in the fridge.
- Refrigerator: store leftovers in the fridge, preferably in an airtight container, for up to 3 days.
- Freezer: this recipe is not suitable for freezing.
- Cook the pasta just right. Not undercooked, not overcooked.
- Salt the water like the sea. Don't be shy! Follow our measurements in the ingredients list.
- Rinse to cool after cooking. Yes! Trust me. This prevents the pasta from overcooking.
- Chose a shape with nooks and crannies for the sauce to hide.
- If you make substitutions, balance textures, colors, and flavors.
- Add plenty of fresh herbs.
- Remember to taste and tweak before serving. Cold pasta mellows flavors, so you'll probably need an extra drizzle of that delicious dressing.
