---
title: "Vegan Greek-Style Pasta & Bean Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-greek-style-pasta-bean-salad-64762eecfb53569c5a622a84
prep time: 15 minutes
cook time: 10 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Wheat
tags:
  - New
  - Vegan
  - Easy Cleanup
  - Veggie
  - One Pot
rating: 4.0
rating_count: 754
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the fresh, light taste; some found it a bit bland and suggested adding more herbs or tangy ingredients.
  - theme: Ease of prep
    text: Quick and easy to make, perfect for hot summer days or as a cool, refreshing meal option.
nutrition:
  calories: 810
  protein: 21
  fat: 29
  saturated fat: 3.5
  carbohydrates: 105
  sugar: 8
  fiber: 16
  sodium: 850
  potassium: 1050
  calcium: 110
  iron: 5.1
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Cannellini%20Beans/vegan-greek-style-pasta-bean-salad.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce. Drain and rinse @cannellini beans{2%unit}. Halve @grape tomatoes{8%oz}. Quarter @mini cucumber{2%unit} lengthwise, then slice crosswise into ½-inch pieces. Core and deseed @bell pepper{2%unit}; dice into ½-inch pieces. Roughly chop @parsley{½%oz}.

Once water is boiling, add @penne pasta{12%oz} to #large pot{}. Cook, stirring occasionally, until al dente, ~{9-11%minutes}. Using a #strainer{}, drain and rinse under cold water until cooled, then shake off any excess water.

In a #medium bowl{}, toss beans and tomatoes with half the @red wine vinegar{10%tsp}, a drizzle of @olive oil{2%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Set aside to marinate.

In a #large bowl{}, use a #whisk{} to whisk together @vegan mayonnaise{8%tbsp}, @garlic powder{2%tsp}, @dried oregano{2%tsp}, half the @dijon mustard{2%tsp} (all for 4 servings), remaining vinegar, ½ tsp @sugar{1%tsp} (1 tsp for 4), and a drizzle of olive oil. Taste and season with salt and pepper.

Add cooled penne, marinated bean mixture, cucumber, and bell pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper. Divide pasta salad between bowls; garnish with parsley and serve.