Vegan Busiate Pasta, Radish & Mini Pepper Salad - Recipe by Jazzy Vegetarian Laura Theodore

by Esther Milne January 22, 2019

Vegan Busiate Pasta, Radish & Mini Pepper Salad - Recipe by Jazzy Vegetarian Laura Theodore

DRESSING INGREDIENTS

  • 1/4 cup plus 2 tablespoons vegan mayonnaise, plus more as needed
  • 2 tablespoons Dijon mustard, plus more as needed
  • 1 tablespoon Italian seasoning blend
  • 2 teaspoons maple syrup
  • PAPA VINCE sea salt, to taste
  • Freshly ground black pepper, to taste

    SALAD INGREDIENTS

    • 1 pound pre-cooked and cooled PAPA VINCE Busiate pasta
    • 11/4 cups diced celery, with leaves
    • 1 cup diced carrots (peeling is optional)
    • 3/4 cup chopped red radishes
    • 11/2 cups sweet red, yellow and orange mini peppers, cut into thin rings
    • 2/3 cup plus 1 tablespoon diced Kalamata olives
    • 1 cup cooked white beans drained and rinsed

      SERVING SUGGESTION INGREDIENTS

      • 6 cups chopped romaine lettuce
      • 8 to 10 mini pepper slices
      • 3 to 4 large red radishes, thinly sliced
      • PAPA VINCE sea salt

        HOW TO MAKE BUSIATE PASTA, RADISH & MINI PEPPER SALAD

        1. Put the cooked and cooled PAPA VINCE Busiate Pasta, celery, carrots, radish, peppers, olives and beans into a large bowl and gently stir with a large spoon to combine.
        2. To make the dressing, put the vegan mayonnaise, Dijon mustard, Italian seasoning and maple syrup in a small bowl and briskly whisk until smooth.
        3. Pour the dressing over the salad and gently stir to thoroughly coat.
        4. Season with PAPA VINCE sea salt and pepper, to taste.
        5. Cover and refrigerate for 3 to 4 hours, or until thoroughly chilled.
        6. Serve in a large bowl (family style) or on individual serving plates
        7. Spooned over a bed of chopped romaine lettuce and garnished with radish slices, more pepper slices and more PAPA VINCE sea salt, if desired.

        Preparation Time

        • Prep Time: 30 mins
        • Serves: 6 people

        √ Mediterranean Diet √ Vegan

        Video

        Busiate Pasta, Radish and Mini Pepper Salad from Jazzy Vegetarian on Vimeo.

        Watch Laura make it in the video above.

        PRINT RECIPE

        SHOP INGREDIENTS

         



        Esther Milne
        Esther Milne

        Author




        Also in Recipe

        Baked Potatoes with Lemon & Fennel
        Baked Potatoes with Lemon & Fennel

        by Esther Milne February 13, 2020

        Chef Federico invites us into his home in Rome, Italy where he & his mom make some oven baked potatoes with lemon & fennel.

        Continue Reading

        Zucchini Noodle Salad
        Zucchini Noodle Salad

        by Esther Milne January 23, 2020

        This is a quick & easy Keto friendly recipe that you can put together in less than 10 minutes.  Zucchini is high in water & fiber and low in carbs so it's a great choice to include on the Keto diet.  By making your own dressing with EVOO & Lemon Olive Oil, you're adding good healthy fats to your diet that will nourish your body & make you feel fuller for longer.

        Continue Reading

        Crispy Brussel Sprouts with Lemon Olive Oil
        Crispy Brussel Sprouts with Lemon Olive Oil

        by Esther Milne January 16, 2020

        The Lemon Olive Oil pairs beautifully with these mini cabbages but you can also use Papa Vince Extra Virgin Olive Oil if you prefer.  This recipe is not only delicious but is compatible with all the popular low carb, high fat diets.

        √ Keto Diet    √ Mediterranean Diet   √ Whole30 Diet    √ Paleo Diet    √ Vegan

        Continue Reading