Pasta Salad with Black Beans (Vegan recipe)

Memorial day is right around the corner and if you are looking for a dish to make, then here's an easy to make and tasty Pasta Salad with black beans and veggies. It's completely vegan, if you use vegan mayo but if you have regular mayo then go ahead and use it instead.

I am always looking for opportunities to try new dishes, so last weekend I took this pasta dish when I went to meet my blog buddies, Sushma, Rajani, Usha, Mir and Amara. The good thing about this dish is it can be made ahead of time and chilled until ready to serve, which makes it a great dish to make for picnics. barbecues or for take along lunches.
Recipe is from Jazzy Vegetarian cooking show. It's very colorful with the addition of all the colorful veggies and black beans. It is tossed in a mayo-dijon mustard dressing.

Pasta Salad with Black Beans

Ingredients:

• 8oz. Penne Pasta
• 1 15oz. can Black Beans, drained and rinsed
• 2 Medium Carrots, finely diced
• 1 Small Red Pepper, finely diced
• 1 Small Yellow Pepper, finely diced
• 1 Small Onion, finely chopped
• 1tbsp Fresh Basil, finely chopped
• 1tbsp Fresh Oregano, finely chopped
For the Dressing:
• 3tbsp Vegan Mayonnaise (use regular mayo if not vegan)
• 2tbsp Dijon Mustard
• 2tsp Maple Syrup
• 1tsp Italian Seasoning
• To taste Salt & Pepper

Method:

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!!

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4'.