Vegan Greek-Style Pasta & Bean Salad

🥘 Ingredients

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

🍳 Cookware

• pot
• strainer
• bowl
• bowl

1. 

   1

   Wash and dry all 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: 1 can, grape tomatoes: 1 c, mini cucumber: 1 unit, bell pepper: 1 unit, parsley: 1 bunch
2. 

   2

   Bring a pot of salted water to a boil. Add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Drain using a strainer and rinse under cold water until cooled, then shake off any excess water.

   penne pasta: 1 c
3. 

   3

   In a bowl , toss beans and tomatoes with half the red wine vinegar , a drizzle of olive oil , salt , and black pepper . Set aside to marinate. In a bowl , whisk together vegan mayonnaise , garlic powder , dried oregano , half the dijon mustard , remaining vinegar, half the sugar , and a drizzle of olive oil. Taste and season with salt and pepper.

   red wine vinegar: 2 tbsp, olive oil: 2 tbsp, salt: pinch, black pepper: pinch, vegan mayonnaise: 2 tbsp, garlic powder: ½ tsp, dried oregano: 1 tsp, dijon mustard: 1 tsp, sugar: ½ tsp
4. 

   4

   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.