I made a smaller serving of this pasta salad because it has fresh ingredients so it wont last more than 1- 2 days in the fridge. This makes a great lunch, or make a bigger batch and bring it to a potluck this summer!
What You’ll Need:
- 2 cups uncooked pasta (*I used brown rice rotini pasta, see note below)
- 1 chopped broccoli crown
- 1 can navy beans, drained and rinsed
- 3/4 cup organic cherry tomatoes, cut into halves
- 1 6″ piece cucumber (or 1 small cucumber), diced
- 1 tbsp capers
- 5 sundried tomatoes, chopped
- 5 kalamata olives, chopped
- 2 cups fresh organic arugula (optional)
For the dressing:
- 1/2 c. veganaise
- 1 tbsp dijon mustard
- 2 tsp dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast
* I used a gluten-free brown rice rotini pasta, which was delicious when I made it however the leftovers had a strange texture because it was gluten-free pasta. If you use gluten-free pasta and have leftovers, you may want to let it sit out for a few minutes before serving or microwave it for a few seconds just to soften the gluten-free noodles. If you use regular pasta, disregard this.
Cook the pasta according to its package instructions. Once done, drain the pasta in a strainer and rinse the noodles with cold water for 30 seconds, tossing the pasta with your hand (it will eliminate the slime from cooking pasta).
Add rinsed navy beans, cherry tomatoes (halved), diced cucumber, chopped broccoli crown pieces, capers, tomatoes, chopped sundried tomatoes and chopped olives.
In a small dish combine veganaise, dijon mustard, dill, garlic powder, onion powder, nutritional yeast, salt and black pepper. Add to your salad mixing bowl and stir all ingredients together. Serve atop a bed of arugula (optional but makes for a lovely presentation). Enjoy!