Vegan Greek-Style Pasta & Bean Salad

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
  1 tsp
• cannellini beans
  2 unit
• dijon mustard
  2 tsp
• dried oregano
  2 tsp
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• mini cucumber
  2 unit
• olive oil
  2 tsp
• parsley
  ½ oz
• penne pasta
  12 oz
• red wine vinegar
  3.333 tbsp
• salt
  1 tsp
• sugar
  1 tsp
• vegan mayonnaise
  1/2 c

🍳 Cookware

• large pot
• large pot
• strainer
• medium bowl
• large bowl
• whisk

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Drain and rinse cannellini beans . Halve grape tomatoes . Quarter mini cucumber lengthwise, then slice crosswise into ½-inch pieces. Core and deseed bell pepper ; dice into ½-inch pieces. Roughly chop parsley .

   cannellini beans: 2 unit, grape tomatoes: 8 oz, mini cucumber: 2 unit, bell pepper: 2 unit, parsley: ½ oz
2. 

   2

   Once water is boiling, add penne pasta to large pot . Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Using a strainer , drain and rinse under cold water until cooled, then shake off any excess water.

   penne pasta: 12 oz
3. 

   3

   In a medium bowl , toss beans and tomatoes with half the red wine vinegar , a drizzle of olive oil , salt , and black pepper . Set aside to marinate.

   red wine vinegar: 3.333 tbsp, olive oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   In a large bowl , use a whisk to whisk together vegan mayonnaise , garlic powder , dried oregano , half the dijon mustard (all for 4 servings), remaining vinegar, ½ tsp sugar (1 tsp for 4), and a drizzle of olive oil. Taste and season with salt and pepper.

   vegan mayonnaise: 1/2 c, garlic powder: 2 tsp, dried oregano: 2 tsp, dijon mustard: 2 tsp, sugar: 1 tsp
5. 5

   Add cooled penne, marinated bean mixture, cucumber, and bell pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper. Divide pasta salad between bowls; garnish with parsley and serve.