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Pasta Salad with black beans and colorful veggies -- a perfect make ahead dish for barbecues, picnics and take along lunches.


6 serving

Total time

20 minutes




  • 8 oz pasta (. Penne)
  • 1 oz 15 . cans Black Beans (, drained and rinsed)
  • 2 carrots (Medium , finely diced)
  • 1 red pepper (Small , finely diced)
  • 1 pepper (Small Yellow , finely diced)
  • 1 onion (Small , finely chopped)
  • 1 tbsp basil (Fresh , finely chopped)
  • 1 tbsp oregano (Fresh , finely chopped)
  • 3 tbsps vegan mayonnaise ((use regular mayo if not vegan))
  • 2 tbsps dijon mustard
  • 2 tsps maple syrup
  • 1 tsp Italian seasoning
  • to taste Salt Pepper (&)


  1. Cook pasta until tender according to package instructions. Drain and set aside.
  2. In a small mixing bowl, combine mayonnaise, mustard, Italian seasoning, maple syrup, salt and pepper. Mix well.
  3. In a mixing bowl, combine beans, chopped veggies, herbs and cooked pasta. Stir in the dressing and mix well to coat everything evenly.
  4. Chill the salad for at least 3~4 hours for the flavors to mingle. Serve over crispy greens and enjoy!!
  5. View the recipe instructions at Cook's Hideout

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