Vegan Artichoke Summer Pasta Salad
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Stock Pot
- 1 Slotted Spoon
- 1 Colander
- Stove
Ingredients
- 1 12 Ounce Box Penne Pasta
- 1 Tablespoon Sea Salt
- 1 14.6 Ounce Can Quartered Artichoke Hearts
- 1 8.5 Ounce Jar Sun Dried Tomatoes
- 1 Large Zucchini
- 1-2 Tablespoons Flat Leaf Parsley
- 1 Whole Lime/Lemon
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Freshly Cracked Black Pepper
Instructions
- Prepare the zucchini, artichokes, and sun dried tomatoes by chopping them to your desired sizes and have them ready so you can easily reach for them. Remember to reserve the oil from the sun dried tomatoes.
- On your stove bring 12 cups of water to a boil and cook pasta according to package directions.
- The cooking instructions may say 12-15 minutes like mine, once the pasta is on it's last 2 to 3 minutes of cooking add your chopped zucchini to the pasta and cook lightly so that it does not become mush. Then drain your pasta using the colander.
- In a large mixing bowl add all of the ingredients. Remember you are also adding the oil from the sun dried tomatoes here.
- Mix to combine.
- Garnish with parsley, black pepper, lemon juice, and red pepper flakes for a little kick.
Notes
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