Vegan Greek Pasta Salad with White Beans and Oregano Vinaigrette

This vibrant vegan pasta salad is a crowd-pleaser that comes together in just 25 minutes. Tender penne is tossed with creamy marinated white beans, crunchy cucumber, sweet bell pepper and juicy grape tomatoes, all coated in a tangy, herbaceous vinaigrette. It’s a satisfying dish that works as a main or side and leftovers taste even better the next day.

Whether you’re planning a picnic, need a quick weeknight dinner or want a make-ahead lunch, this Greek-inspired salad delivers big flavor with minimal effort. The creamy vinaigrette-made with vegan mayo, red wine vinegar, garlic and oregano-ties everything together beautifully. Give it a try and watch it become a staple in your rotation!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. While the pasta cooks, make the vinaigrette: In a small bowl, whisk together the vegan mayonnaise, red wine vinegar, Dijon mustard, dried oregano, garlic powder, sugar and olive oil. Season with salt and black pepper to taste.
3. In a large bowl, combine the drained cannellini beans, diced cucumber, diced bell pepper, halved grape tomatoes and chopped parsley.
4. Add the cooled pasta to the bowl with the vegetables and beans. Pour the vinaigrette over everything and toss well to coat.
5. Taste and adjust seasoning if needed. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Enjoy chilled or at room temperature.

Recipe Tips

FAQ

Can I make this pasta salad ahead of time?

Yes! This salad is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days. The flavors meld and become even better.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free pasta. All other ingredients are naturally gluten-free.

What can I substitute for vegan mayonnaise?

You can use regular mayonnaise if not vegan or a thick dairy-free yogurt for a lighter dressing.