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
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
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
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
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
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.
