• 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.