Bow Tie Pasta Salad With Butter Beans And Dill
A creamy, dilly, make-ahead bow tie pasta salad with butter beans, and a tangy mayo dressing. Perfect for cookouts, picnics, or meal prep.
Ingredients
- 1 pound farfalle bow tie pasta
- ½ cup vegan mayonnaise storebought or homemade
- 3 tablespoons distilled white vinegar
- 1 teaspoon sugar
- 1 teaspoon onion powder
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup sliced cucumbers in thin half-moons
- 1 cup sliced radishes in thin half-moons
- ½ cup shredded peeled carrot
- ¼ cup chopped fresh dill
- 1 15-ounce can butter beans, rinsed and drained, or 1½ cups cooked butter beans
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions, then drain in a colander and run under cold water to cool. Refrigerate to cool even further.
- In a large mixing bowl, whisk together the mayo, vinegar, sugar, onion powder, salt, and a few grinds of black pepper. Add the chilled pasta to the dressing, along with the cucumbers, radishes, and beans. Mix well. Add the carrot and dill and toss to combine. Taste and adjust for salt and pepper.
- Cover and chill for at least 1 hour, up to 2 hours, to let the flavors meld. Serve cold, garnished with extra dill. If you need to creamy it up once chilled, add some splashes of water and/or extra mayo.
Tried this recipe?Let us know how it was!
