Vegan Summer Artichoke Pasta Salad

Summer Artichoke Pasta Salad

Made with Native Forest Quartered Artichoke Hearts

This delicious pasta salad is perfect for any summer festivities from picnics, to BBQ's pool parties and more!

• 1/2 lb gluten-free pasta of choice
• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1 jar Native Forest® Quartered Artichoke Hearts
• 1/4 cup Black Olives, sliced
• 1/3 cup Red Onion, thinly sliced
• 2 Tbsp. Parsley
• Salt & Pepper to taste
• Cherry Tomatoes, chopped in half
• Vegan Feta or Goat Cheese crumbled (optional)

1. Cook pasta according to directions on package and drain well.
2. Combine oil, vinegar, salt, and pepper, then pour over warm pasta, tossing to coat.
3. Add artichokes, olives and onion, one at a time tossing lightly.
4. Taste for seasoning.
5. Let stand for a few hours to allow flavors to soak in then garnish with parsley.
6. Serve at room temperature or cold.