This hearty salad makes a filling main dish for lunch or supper. If preferred, you can use white beans or chickpeas in place of the black beans. You can now watch me prepare this yummy recipe on YouTube, along with more of my tasty salads!

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ABOUT THE RECIPE:

Perfect to serve all year long, this filling and flavorful Penne and Black Bean Salad provides a hearty combination of pasta, protein-rich black beans, and colorful fresh veggies, to serve for a main dish luncheon salad or light supper entrée.

Makes 8 to 12 servings

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INGREDIENTS:

SALAD
1 pound whole-grain penne, cooked al dente, drained, and cooled (use gluten-free if needed)
1 can (about 15 ounces) black beans, drained and rinsed
5 medium carrots, chopped (peeling is optional)
1 sweet red pepper, seeded and chopped
1 sweet orange or yellow pepper, seeded and chopped
1 small sweet onion, diced
1 can (10 to 15 ounces) water packed (or oil-packed) marinated artichoke hearts, drained and chopped
12 to 14 large leaves fresh basil, thinly sliced or chopped
4 to 5 leaves fresh oregano, very finely chopped
2 to 4 small leaves fresh sage, very finely chopped
2 tablespoons chopped fresh flat leaf parsley

DRESSING
1/3 cup vegan mayonnaise, plus more as needed
1/4 cup Dijon mustard, plus more as needed
1 heaping tablespoon vegan brown sugar or cane sugar
1 teaspoon Italian seasoning blend
1/2 teaspoon ground turmeric
1/2 teaspoon salt
Freshly ground black pepper, to taste

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INSTRUCTIONS:

Put all of the salad ingredients into a very large bowl.

Put all of the dressing ingredients in a blender and process until smooth. (Alternately, put all of the dressing ingredients in a medium-sized bowl and briskly whisk until smooth.)

Add the dressing to the pasta salad and toss gently until well combined. If a creamier consistency is desired, add more mayonnaise and/or Dijon to taste. Cover and chill for 3 hours or more until the salad is thoroughly chilled. Serve cold over a bed of crisp greens with crusty bread, crackers, or rolls on the side, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

Perfect to serve all year long, this filling and flavorful Penne and Black Bean Salad provides a hearty combination of pasta, protein-rich black beans, and colorful fresh veggies, to serve for a main dish luncheon salad or light supper entrée.

Makes 8 to 12 servings

2

INGREDIENTS:

SALAD
1 pound whole-grain penne, cooked al dente, drained, and cooled (use gluten-free if needed)
1 can (about 15 ounces) black beans, drained and rinsed
5 medium carrots, chopped (peeling is optional)
1 sweet red pepper, seeded and chopped
1 sweet orange or yellow pepper, seeded and chopped
1 small sweet onion, diced
1 can (10 to 15 ounces) water packed (or oil-packed) marinated artichoke hearts, drained and chopped
12 to 14 large leaves fresh basil, thinly sliced or chopped
4 to 5 leaves fresh oregano, very finely chopped
2 to 4 small leaves fresh sage, very finely chopped
2 tablespoons chopped fresh flat leaf parsley

DRESSING
1/3 cup vegan mayonnaise, plus more as needed
1/4 cup Dijon mustard, plus more as needed
1 heaping tablespoon vegan brown sugar or cane sugar
1 teaspoon Italian seasoning blend
1/2 teaspoon ground turmeric
1/2 teaspoon salt
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put all of the salad ingredients into a very large bowl.

Put all of the dressing ingredients in a blender and process until smooth. (Alternately, put all of the dressing ingredients in a medium-sized bowl and briskly whisk until smooth.)

Add the dressing to the pasta salad and toss gently until well combined. If a creamier consistency is desired, add more mayonnaise and/or Dijon to taste. Cover and chill for 3 hours or more until the salad is thoroughly chilled. Serve cold over a bed of crisp greens with crusty bread, crackers, or rolls on the side, if desired.

Penne and Black Bean Salad
This substantial vegan pasta salad is filled with protein-rich black beans, plenty of colorful veggies, and flavorful fresh herbs, making it an excellent one-dish meal! You can now watch me prepare this yummy recipe on YouTube, along with more of my tasty salads!
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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