How far in advance can I make tuscan bean and pasta salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is tuscan bean and pasta salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tuscan bean and pasta salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is tuscan bean and pasta salad [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Tuscan Bean and Pasta Salad
[Vegan]

SW By: Selva Wohlgemuth

Author Bio

Healthy, hearty, and mostly European-inspired recipes. Selva Wohlgemuth is the author and photographer of the food... Read More

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Tuscan Bean and Pasta Salad [Vegan]

This is a quick, easy, and tasty lunch inspired by the vibrant flavors and produce of Tuscany. It's the perfect kind of meal because it's easily portable and keeps well, so you can stay nourished and happy when you're on the go.

Ingredients You Need for Tuscan Bean and Pasta Salad [Vegan]

Marinade:

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
3/4 teaspoon Italian seasoning
1 clove garlic, minced
2 teaspoons liquid sweetener
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Salad:

1 can garbanzo beans, drained and rinsed
2 cups cooked whole-wheat rotini pasta (substitute with gluten-free pasta if needed)
3 tablespoons sun-dried tomatoes, chopped
1 cup finely diced zucchini (1 medium)
1/4 cup parsley, finely chopped
1/4 cup red onion, finely diced
**Baby spinach

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How to Prepare Tuscan Bean and Pasta Salad [Vegan]

Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, sweetener, sea salt, and pepper in a large bowl and set aside.
Cook the pasta according to the package for nine minutes. Drain, rinse under cold water, and drain again.
Add the garbanzo beans, pasta, sun-dried tomatoes, diced zucchini, parsley, and red onion and mix to combine. For best flavor allow the bean/pasta mixture to marinate three hours or overnight.
Toss with fresh baby spinach prior to serving.

Notes

**Note: For the perfect work lunch, place 1 1/2 cups fresh baby spinach in the bottom of your food container and top with the bean and pasta mixture. Then shake the container to combine prior to eating.