Italian Style Vegan Pasta Salad

Ingredients

For the Salad:

• 12 oz gluten-free pasta (rotini or penne work well)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red onion, thinly sliced

• 1/2 cup kalamata olives, halved

• 1/2 cup artichoke hearts, chopped (jarred or canned, in water or olive oil)

• 1/2 cup roasted red peppers, chopped

• 1/4 cup fresh basil, chopped

• Optional: 1/4 cup vegan feta cheese (like Violife or homemade almond-based)

For the Dressing:

• 1/4 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 clove garlic, minced

• 1 tsp Dijon mustard

• 1 tsp Italian seasoning

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Instructions

1. Cook the Pasta
   Cook gluten-free pasta according to package directions. Drain and rinse under cold water to stop cooking and cool it down. Set aside.

2. Make the Dressing
   In a small bowl or jar, whisk together all dressing ingredients until emulsified.

3. Combine the Salad
   In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, artichokes, red peppers, and basil.

4. Dress It Up
   Pour the dressing over the salad and toss well to combine. Taste and adjust salt and pepper as needed.

5. Chill (Optional)
   For best flavor, chill for 30 minutes before serving.

Optional Add-ins

• Chickpeas for extra protein

• Zucchini ribbons

• Vegan mozzarella balls (store-bought or cashew-based)