Vegan Pasta Salad (Printable Recipe)

Colorful pasta salad with summer veggies, beans, and creamy tahini dressing for fresh, satisfying meals.

# Ingredients You'll Need:

→ Main Ingredients

01 - 1 cup haricots verts, sliced lengthwise and cut into 1-inch pieces
02 - 8 ounces short curly pasta
03 - 2 medium yellow squash, spiralized or thinly sliced
04 - 14 ounces artichoke hearts, drained and quartered
05 - 3/4 cup cooked navy beans, drained and rinsed
06 - 1 heaping cup cherry tomatoes, halved
07 - 1/4 cup red onion, thinly sliced
08 - 1/4 cup Kalamata olives, halved
09 - 1/2 cup parsley, chopped
10 - 1/2 cup basil, chopped
11 - 2 tablespoons sunflower seeds
12 - 1/2 teaspoon sea salt, plus more to taste

→ Dressing

13 - 1/4 cup tahini
14 - 1/4 cup almond milk or water
15 - 2 tablespoons lemon juice
16 - 2 tablespoons apple cider vinegar
17 - 1/2 tablespoon Dijon mustard
18 - 1/4 teaspoon maple syrup
19 - 1/2 teaspoon sea salt
20 - Freshly ground black pepper, to taste

# Steps to Follow:

01 - Bring a medium pot of salted water to a boil and prepare a bowl of ice water. Blanch the haricots verts for 1 minute, transfer to the ice water, then drain and pat dry.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until just past al dente. Drain and rinse with cold water.
03 - In a medium bowl, whisk together almond milk, tahini, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and black pepper until smooth.
04 - In a large bowl, combine pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with dressing, then fold in parsley, basil, and sunflower seeds.
05 - Adjust seasoning with additional salt if needed. Serve at room temperature or refrigerate for up to 2 days before serving.

# Extra Tips:

01 - For a gluten-free version, use gluten-free pasta.
02 - Salad can be prepared up to 2 days in advance and stored in the refrigerator.
03 - Customize by adding roasted peppers, zucchini, or your preferred seasonal vegetables.

Go Back