ABOUT THE RECIPE:
This tempting Busiate, Radish and Mini Pepper Salad gets jazzy pizzazz from spicy red radishes and sweet mini peppers. Serve this tasty, cold pasta dish any time a hearty salad is required. If preferred, you can use penne or fusilli pasta in this dish.
Makes 6 SERVINGS
1/4 cup plus 2 tablespoons vegan mayonnaise, plus more as needed
2 tablespoons Dijon mustard, plus more as needed
1 tablespoon Italian seasoning blend
2 teaspoons maple syrup
Sea salt, to taste
Freshly ground black pepper, to taste
1 pound busiate pasta, penne or fusilli pasta, cooked and cooled
11/4 cups diced celery, with leaves
1 cup diced carrots (peeling is optional)
3/4 cup chopped red radishes
11/2 cups sweet red, yellow and orange mini peppers, cut into thin rings
2/3 cup plus 1 tablespoon diced Kalamata olives
1 cup cooked white beans, drained and rinsed
Put the cooked and cooled pasta, celery, carrots, radish, peppers, olives and beans into a large bowl and gently stir with a large spoon to combine.
To make the dressing, put the mayonnaise, Dijon mustard, Italian seasoning and maple syrup in a bowl and briskly whisk until smooth. Pour the dressing over the salad and gently stir to thoroughly coat. Season with salt and pepper, to taste. Cover and refrigerate for 3 to 4 hours, or until thoroughly chilled.
Serve in a large bowl (family style) or on individual serving plates spooned over a bed of chopped romaine lettuce and garnished with radish slices and more pepper slices.