Vegan Artichoke Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I was wanting a vegan version of antipasta salad, and dabbled a bit to come up with this. I need sides so when my vegan friends come over they have good choices to choose from that are delicious! Ingredients:
1 lb fusilli |
4 cups chickpeas, cooked and drained |
3 cups artichoke hearts, drained and quartered |
2 red bell peppers, chopped |
2 green bell peppers, chopped |
1 red onion, sliced thin |
1 cup black olives, pitted and drained |
1/3 cup extra virgin olive oil |
1/4 cup balsamic vinegar |
2 garlic cloves, minced |
1/4 cup fresh basil, minced |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
1 teaspoon fresh ground red pepper |
Directions:
1. Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
2. In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
3. In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
4. Shake contents in jar until blended well. Pour over oil mixture over veggies.
5. Toss and serve.
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