VEGAN ARTICHOKE PASTA SALAD

Vegan Artichoke Pasta Salad image

I was wanting a vegan version of antipasta salad, and dabbled a bit to come up with this. I need sides so when my vegan friends come over they have good choices to choose from that are delicious!

Provided by graniteangel

Categories Beans

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14

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Ingredients

1 lb fusilli
4 cups chickpeas, cooked and drained
3 cups artichoke hearts, drained and quartered
2 red bell peppers, chopped
2 green bell peppers, chopped
1 red onion, sliced thin
1 cup black olives, pitted and drained
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
1/4 cup fresh basil, minced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon fresh ground red pepper

Steps:

Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
Shake contents in jar until blended well. Pour over oil mixture over veggies.
Toss and serve.

Nutrition Facts : Calories 506.9, Fat 13.3, SaturatedFat 1.9, Sodium 937.1, Carbohydrate 83, Fiber 12.5, Sugar 4.2, Protein 16.5

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