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.
