Vegan Pasta Salad
Ingredients
The salad
-
1
cup
haricots verts, sliced in half lengthwise and cut into 1-inch pieces
-
8
ounces
short curly pasta
-
2
medium
yellow squash, spiralized or very thinly sliced
-
1
14-ounce can
artichoke hearts, drained and sliced into quarters
-
¾
cup
cooked navy beans, drained and rinsed
-
1
heaping cup
halved cherry tomatoes
-
scant ¼
cup
thinly sliced red onion
-
¼
cup
Kalamata olives, sliced in half
-
½
cup
chopped parsley
-
½
cup
chopped basil
-
2
tablespoons
sunflower seeds
-
½
teaspoon
sea salt, more to taste
The dressing
-
¼
cup
tahini
-
¼
cup
almond milk or water
-
2
tablespoons
lemon juice
-
2
tablespoons
apple cider vinegar
-
½
tablespoon
Dijon mustard
-
¼
teaspoon
maple syrup
-
½
teaspoon
sea salt
-
to taste
none
freshly ground black pepper
Instructions
- 1. Bring a pot of salted water to a boil and prepare a bowl of ice water.
- 2. Blanch the haricots verts for 1 minute, then transfer them to the ice water. Drain and pat dry.
- 3. In a large pot, boil salted water and cook the pasta according to package instructions until just past al dente. Drain and rinse with cold water.
- 4. In a small bowl, whisk together the almond milk, tahini, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- 5. In a large bowl, combine the pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with the dressing.
- 6. Mix in the parsley, basil, and sunflower seeds. Season with more salt if needed.
- 7. Serve at room temperature or refrigerate for up to 2 days before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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