Vegan Creamy Pasta Salad With Artichoke Hearts |
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Prep Time: 5 Minutes Cook Time: 11 Minutes |
Ready In: 16 Minutes Servings: 4 |
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It was my first vegan recipe, and I knew then that I could live without dairy. I hope you will like it as much as I do. Ingredients:
1/4 cup vegan mayonnaise (i use vegenaise) |
2 tablespoons bottled lemon juice |
1 cup miniature bow tie pasta (ditalini & small shells also work well) |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1 teaspoon dried basil |
1/4 teaspoon salt (to taste) |
Directions:
1. Cook pasta according to package directions, and drain very well. Let pasta cool for about 5 minutes.
2. Combine all ingredients in a large bowl and mix well. I like to use my Corningware, so I can mix, serve and store all in one container.
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