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Juicy Marbles Vegan Honey Ribs with Creamy Green Bean Pasta Salad

Paolo Peralta
Juicy Marbles Vegan Honey Ribs served with a creamy green bean pasta salad featuring cucumbers, plums, herbs, vegan Parmesan, and a lemon sesame dressing. A protein-packed vegan dinner perfect for summer.

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Prep Time 10 minutes
Cook Time 10 minutes
Calories 690 kcal

Ingredients
  

Vegan Honey Ribs

  • 1 package Juicy Marbles vegan ribs
  • Prepared vegan honey-style glaze your favorite homemade or store-bought
  • Olive oil for searing (if needed)

Green Bean Pasta Salad

  • 12 ounces rotini or fusilli pasta
  • 10 ounces fresh green beans trimmed and cut into bite-sized pieces
  • 1 English cucumber diced
  • 2 ripe plums diced
  • ½ cup chopped parsley
  • ¼ cup chopped basil

Creamy Lemon Sesame Dressing

  • ½ cup vegan mayonnaise
  • 1 tablespoon toasted sesame oil
  • 1½ tablespoons soy sauce
  • Juice of 1 lemon
  • 1 tablespoon apple cider vinegar or rice vinegar
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Fresh cracked black pepper
  • Salt to taste
  • ¼ cup grated vegan Parmesan

Instructions
 

Step 1: Cook the Pasta and Green Beans

  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. During the last 2 minutes of cooking, add the green beans directly to the pot.
  • Drain everything together and immediately rinse under cold water until completely cool. Drain well.
  • Kitchen Technique: Cooling the pasta quickly stops the cooking process, keeping the pasta firm and the green beans bright green and crisp.

Step 2: Make the Creamy Dressing

  • In a large bowl, whisk together the vegan mayonnaise, sesame oil, soy sauce, lemon juice, vinegar, nutritional yeast, garlic powder, onion powder, black pepper, and vegan Parmesan until smooth and creamy.
  • Kitchen Tip: Taste the dressing before adding it to the pasta. If you prefer a brighter salad, add an extra squeeze of lemon juice.

Step 3: Assemble the Pasta Salad

  • Add the cooled pasta, green beans, cucumber, plums, parsley, and basil to the bowl with the dressing.
  • Fold everything together gently until evenly coated.
  • Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
  • Kitchen Technique: Chilling the salad before serving helps the pasta absorb the dressing while allowing the herbs and fruit to infuse the entire dish.

Step 4: Cook the Juicy Marbles Vegan Honey Ribs

  • Prepare the Juicy Marbles ribs according to the package instructions. During the final few minutes of cooking, brush generously with the vegan honey glaze and continue cooking until beautifully caramelized and sticky.
  • Kitchen Technique: Apply the glaze near the end of cooking to encourage caramelization without burning the sugars.

Step 5: Serve

  • Spoon the creamy green bean pasta salad onto serving plates and top with the glazed vegan honey ribs.
  • Finish with extra parsley, basil, vegan Parmesan, cracked black pepper, lemon wedges, and a drizzle of olive oil if desired.