Description
This vibrant Vegan Pasta Salad is a fresh and healthy dish combining tender haricots verts, curly pasta, spiralized yellow squash, artichoke hearts, navy beans, cherry tomatoes, Kalamata olives, and fresh herbs. Dressed with a creamy, tangy tahini and lemon dressing, it’s perfect for a light lunch, picnic, or potluck and can be served at room temperature or chilled.
Ingredients
Vegetables & Legumes
- 1 cup haricots verts, sliced in half lengthwise and cut into 1-inch pieces
- 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
Pasta
- 8 ounces short curly pasta
Seeds & Seasonings
- 2 tablespoons sunflower seeds
- ½ teaspoon sea salt, more to taste
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
- Freshly ground black pepper, to taste
Instructions
- Blanch the haricots verts: Bring a medium pot of salted water to a boil and have a bowl of ice water ready. Add the haricots verts and blanch them for 1 minute until bright green and tender-crisp. Immediately transfer to the ice water to stop cooking. Drain and pat dry thoroughly.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the short curly pasta according to the package instructions until just past al dente for a slightly softer texture. Drain the pasta and rinse under cold water to cool and stop cooking.
- Make the dressing: In a small to medium bowl, whisk together tahini, almond milk (or water), lemon juice, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and freshly ground black pepper until smooth and creamy.
- Combine the salad: In a very large bowl, add the cooked pasta, blanched haricots verts, spiralized yellow squash, artichoke hearts, navy beans, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives. Toss gently to combine everything evenly.
- Toss with dressing and herbs: Pour the dressing over the salad mixture and toss well until all ingredients are evenly coated. Add the chopped parsley, chopped basil, and sunflower seeds. Toss again and adjust the seasoning by adding more sea salt if needed.
- Serve or store: Serve the pasta salad at room temperature or refrigerate for up to 2 days. Before serving, taste and season again if needed to ensure balanced flavor.
Notes
- Blanching the haricots verts briefly keeps their vibrant color and crisp texture.
- Rinsing pasta with cold water stops the cooking process and prevents it from clumping.
- The tahini-based dressing can be thinned with more almond milk or water if desired for a lighter consistency.
- This salad is best enjoyed within 2 days for optimal freshness and flavor.
- Feel free to swap navy beans for chickpeas or other white beans if preferred.
- For gluten-free version, use gluten-free pasta.
- Add extra sunflower seeds or nuts for additional crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired