Lemon Mustard Farfalle Veggie Salad

Last week we took a little break from recipe blogging, but we’re back with another dish that can be used for either a side dish or the main course. Our LEMON MUSTARD FARFALLE VEGGIE SALAD is a bright flavored pasta salad that tastes like sunshine in a bowl. Many of us, including ourselves, are looking forward to fall weather finally making its appearance, and the break from overbearing hot temperatures can’t come too soon! Even with the wanting of autumn, still we don’t want summer flavors to completely make it’s way off our plate just yet. If you’re nodding your head in agreement, then this salad is for you! The bright lemon mustard dressing gets its lift from both lemon zest and lemon juice, apple cider vinegar, herbs and two types of mustard. Crisp snow peas, green beans, and red bell pepper are folded together with delicate farfalle (or you might call it bowtie pasta) in the smooth lemon dressing. Salty capers and creamy black beans pull this salad together to give it well balanced flavor and texture profiles. When we originally were developing this recipe we wanted to add edamame but turned out we didn’t have any available so black beans it is! So, let’s get cooking! 


  • 2 cups farfalle/bowtie pasta
  • 1/2 cup fresh snow peas
  • 1 cup frozen fine green beans
  • 1 cup diced red bell pepper
  • 3/4 cup black beans, drained and rinsed
  • 2 Tablespoons capers, chopped
  • green onions, chopped, for garnish


  • 2 Tablespoons lemon infused olive oil
  • 1 Tablespoon extra virgin olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1 lemon, zested and juiced
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery seed
  • salt and pepper to taste


  1. Bring unsalted water in a medium saucepan to a boil. When water begins to have a rolling boil, carefully add the snow peas. Let cook for about 1 minute. Drain and rinse snow peas with cold water. Set aside. Bring more unsalted water to a rolling bowl, add green beans. Let cook for about 3 minutes. Drain and rinse with cold water. Set aside. 
  2. In a separate saucepan bring salted water to boil, add pasta and let cook until your desired preference. Drain but do not rinse. Set aside to let cool.
  3. While the pasta is cooling down. Prepare the dressing. In a mixing bowl whisk all Lemon Mustard Dressing ingredients together. Set aside. 
  4. In a large mixing bowl, toss together the snow peas, green beans, red bell pepper, and capers.
  5. When the pasta is cooled add to the veggies and give it a little toss. Add in the black beans and toss together.
  6. Pour the lemon mustard dressing into the veggies, pasta, and black beans, give it a final toss around being sure everything is coated in the dressing.
  7. Enjoy! 
  8. Best when made a few hours to a day before serving to let all the flavors mingle together. Refrigerate until serving. 
  9. If you’re not vegan and would like some cheese added to this salad, goat cheese is a great option.

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