Pasta and Black Bean Salad

Photo credit: Annie Oliverio

This jazzylicious recipe is my “go-to,” one-dish meal to serve all summer long, especially when I’m entertaining family and friends. This filling and flavorful salad provides a pleasing, vibrant color, which is enhanced by the black beans, adding a robust pop of protein.


It is one of my husband’s preferred warm-weather salads, and I was so pleased that it has now been photographed by the super talented Annie Oliverio, of


You can certainly get creative with this recipe by using different beans (like garbanzo beans or white beans) and/or other varieties of pasta (like fusilli, penne, or orecchiette).


Try it, and it will surely become a favorite in your summer recipe box!



Photo credit: Annie Oliverio



Pasta and Black Bean Salad

By Laura Theodore

Makes 8 to 10 servings



1 pound small shell pasta, cooked al dente and drained

1 (15 to 16 ounces) can black beans, drained and rinsed

5 carrots, chopped

1 sweet red pepper, chopped

1 sweet orange or yellow pepper, chopped

1 small sweet onion, diced

1 can marinated artichoke hearts, drained and chopped

12 to 14 leaves chopped fresh basil

4 to 5 leaves chopped fresh oregano

4 leaves chopped fresh sage (about ½ teaspoon)

2 tablespoons chopped fresh flat leaf parsley



1/3 cup vegan mayonnaise, plus more as needed

1/4 cup Dijon mustard, plus more as needed

1 heaping tablespoon brown sugar, or your favorite dry sweetener

1 teaspoon Italian seasoning blend

1/2 teaspoon turmeric

1/2 teaspoon sea salt

Freshly ground black pepper


Put all of the salad ingredients in a very large bowl.

Put the dressing ingredients into a blender and process until smooth. Add the dressing to the pasta salad and toss gently until well combined. If a creamier consistency is desired, add more mayonnaise and/or Dijon to taste. Cover and refrigerate 3 hours (or more), until thoroughly chilled. Serve cold over a bed of crisp greens with crusty whole-grain bread or rolls on the side.