Creamy Pasta Salad with Mayonnaise

Ingredients

• 12 oz Short Pasta (rotini or fusilli) (cooked al dente, rinsed under cold water)
• 1 cup Cannellini Beans (drained and rinsed)
• 1 piece Red Bell Pepper (seeded and diced)
• 1 cup Cucumber (seedless, diced)
• 0.5 cup Olives (sliced black or Kalamata olives)
• 0.5 cup Canned Corn (drained)
• 2 piece Shallots (minced (or red onion if unavailable))
• 0.25 cup Pickled Cucumber (diced)
• 0.5 cup Celery (diced)
• 1 tsp Lemon Zest (zest of 1 organic lemon)
• 2 tbsp Fresh Lemon Juice (juice of 1 organic lemon)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Fresh Dill (chopped)
• 0.5 cup Homemade Vegan Mayo (smooth, store‑bought or homemade soy‑based mayo)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of heavily salted water to a rolling boil, add the short pasta and cook until al dente, about 8–10 minutes.

   Time: PT10M

   Temperature: boiling

2. Drain and Cool the Pasta

   Drain the pasta in a colander, then rinse under cold running water for a few seconds to stop cooking and cool it down. Transfer the cooled pasta to a large mixing bowl.

   Time: PT2M

3. Prep the Vegetables and Herbs

   While the pasta cooks, dice the red bell pepper, cucumber, celery, and pickled cucumber; slice the olives; mince the shallots; grate the lemon zest; juice the lemon; and chop the parsley and dill.

   Time: PT10M

4. Combine All Ingredients

   To the bowl with pasta, add the drained cannellini beans, bell pepper, cucumber, olives, corn, shallots, pickled cucumber, celery, lemon zest, lemon juice, parsley, and dill.

   Time: PT3M

5. Dress the Salad

   Season the mixture with salt and black pepper, then fold in the vegan mayo until everything is evenly coated and the salad looks creamy.

   Time: PT3M

6. Chill and Serve

   Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

45g

Fat

12g

Fiber

6g