Bow Tie and Butter Bean Salad with Fresh Dill

I'm a big cold pasta salad fan and this recipe caught my eye because I picked up some beautiful radishes and fresh dill at the farmer's market this weekend -- without a plan.  This makes the perfect picnic side dish.

Bow Tie and Butter Bean Salad with Fresh Dill

The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz

Serves 8-10

12          ounces farfalle (bow tie) pasta

1/2         cup vegan mayo

3            tablespoons distilled white vinegar

1            teaspoon sugar

1            teaspoon onion powder

1/2         teaspoon salt

              freshly ground pepper

1            cup sliced cucumbers, in thin half-moons

1/2         cups shredded peeled carrot (I left out)

1/4         cup chopped fresh dill

1            15 oz. can butter beans, rinsed and drained

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.  Then add the chilled pasta to the dressing along with the cucumbers and radishes, and mix well.  Add the carrot and dill and toss to mix.  Stir in the butter beans.  Taste and adjust for salt and pepper.

Cover the bowl with plastic wrap and chill for at least 2 hours to let the flavors meld.  Serve cold.

***I sometimes make a little extra dressing because I find that the pasta really soaks

it up and I like to add a little creaminess before serving.