Vegan Pasta Salad
  • Cooking Time: 15 minutes
  • Servings: 6 to 8 servings
  • Preparation Time: 15 minutes
  • 1 cup haricots verts, sliced in half
  • 8 oz. short curly pasta
  • 2 medium yellow squash
  • 1 can artichoke hearts
  • 3/4 cup cooked navy beans
  • 1 heaping cup halved cherry tomatoes
  • scant of 1/4 cup thinly sliced red onion
  • 1/4 cup Kalamata olives, sliced in half
  • 1/2 cup chopped parsley
  • 1/2 cup chopped basil
  • 2 Tablespoons sunflower seeds
  • 1/2 teaspoon sea salt
  1. 1. Bring a medium pot of salted water to a boil and place a bowl of ice water nearby. Blanch the haricots verts for 1 minute, then transfer to the ice water. Drain and pat dry.
  2. 2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking just al dente. Rinse with cold water.
  3. 3. In a very large bowl, combine the pasta, haricots, yellow squash, artichokes, navy beanas, cherry tomatoes, red onion, and olives. Toss.
This yummy, fresh salad is perfect for anyone, especially vegan people.