Bowtie Pasta Salad
A vegan Bowtie Pasta Salad tossed in a tangy Lemon Garlic Dressing. Made with peas, cherry tomatoes, artichokes, olives, white beans, seeds, and fresh herbs, this quick and easy pasta salad is perfect for picnics or to bring to spring and summer parties!
Servings: 0
Ingredients
- 1 pound bowtie pasta (farfalle)
- 1 cup frozen peas
- Olive oil extra virgin
- 1 ½ cups quartered cherry tomatoes
- 1 cup chopped artichokes from a jar or can
- 15 ounces white beans drained and rinsed (Navy, Cannellini, Great Northern)
- 7 ounces sliced Kalamata olives
- ½ cup chopped parsley
- ½ cup chopped basil
- ¼ cup sunflower seeds
Lemon Garlic Dressing
- ½ cup olive oil extra virgin
- 4 lemons juiced
- 4 garlic cloves peeled and crushed
- ¼ cup red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 2 teaspoon salt
- 1 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Cook according to package instructions. When the pasta is nearly done (last 1-2 minutes), add the peas to briefly blanch. Drain. Toss the pasta and peas in a large bowl with a generous drizzle of olive oil to keep the noodles from sticking together.
- While the pasta cooks, prep any ingredients that need to be chopped and whisk together all of the ingredients to make the salad dressing.
- Add everything from the cherry tomatoes to the sunflower seeds to the pasta bowl and mix. Then pour the dressing over top and toss. Serve at room temperature, or chill until ready to serve.