Vegan Pasta Salad
User Reviews
5
Vegan Pasta Salad
Description
This Vegan Pasta Salad features a mix of cooked short curly pasta and lightly blanched haricots verts combined with spiralized or thinly sliced yellow squash, quartered canned artichoke hearts, rinsed navy beans, halved cherry tomatoes, sliced red onion, halved kalamata olives, and chopped parsley and basil. Sunflower seeds add a contrasting crunch.
The dressing, made with tahini, almond milk or water, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and freshly ground black pepper, coats the vegetables and pasta, giving a creamy, tangy, and slightly sweet flavor profile. This dressing binds the ingredients without heaviness.
Prepared pasta is cooled in water after cooking to stop cooking and maintain texture. The salad can be served at room temperature or chilled, making it adaptable for picnics, potlucks, or light lunches. Season to taste before serving, adding extra salt if needed.
Ingredients
- 1 cup haricots verts sliced in half lengthwise and cut into 1-inch pieces
- 8 ounces short curly pasta
- 2 yellow squash spiralized or very thinly sliced, medium
- 1 artichoke hearts 14-ounce can, drained and sliced into quarters
- ¾ cup Navy beans drained and rinsed, cooked
- 1 cherry tomato halved, heaping cup
- red onion scant ¼ cup, thinly sliced
- ¼ cup kalamata olives sliced in half
- ½ cup parsley chopped
- ½ cup basil chopped
- 2 tablespoons sunflower seeds
- ½ teaspoon salt more to taste, sea salt
dressing
- ¼ cup tahini
- ¼ cup almond milk or water
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- ½ tablespoon Dijon mustard
- ¼ teaspoon maple syrup
- ½ teaspoon salt sea salt
- black pepper to taste, freshly ground
Instructions
- Bring a medium pot of salted water to a boil and place a bowl of ice water nearby. Blanch the haricots verts for 1 minute, then transfer to the ice water. Drain and pat dry.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking just past al dente. Drain and rinse with cold water.
- Make the dressing: In a small-medium bowl, whisk together the milk, tahini, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper.
- In a very large bowl, combine the pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with the dressing. Mix in the parsley, basil, and sunflower seeds. Season to taste with more salt (I add ½ teaspoon).
- Serve at room temperature or store in the fridge for up to 2 days. Season to taste before serving.
User Reviews
Overall Rating
5
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