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Penne and Black Bean Salad



Perfect to serve all year long, this filling and flavorful Penne and Black Bean Salad provides a pleasing combination of plump pasta and vibrant colors with chopped fresh veggies, for crunch.

Makes 8 to 10 servings



1 pound whole-grain penne, cooked al dente and drained
1 can (about 15 ounces) black beans, drained and rinsed
5 medium carrots, chopped
1 sweet red pepper, chopped
1 sweet orange or yellow pepper, 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 leaves chopped fresh basil
4 to 5 leaves chopped fresh oregano
4 leaves chopped fresh sage
2 tablespoons chopped fresh flat leaf parsley

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 vegan cane sugar
1 teaspoon Italian seasoning blend
1/2 teaspoon ground turmeric
1/2 teaspoon salt
Freshly ground pepper



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

Put all of the dressing ingredients in a blender and process 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 chilled over a bed of crisp greens with crusty whole-grain bread or rolls on the side.