My Husband, the Chef - Part 3 - Artichoke Pasta Salad

Another pasta salad recipe! I know, you're excited. I'm excited, too! This one is not vegan, but it is can be easily made into a vegan recipe by skipping the Parmesan cheese.

Artichoke Pasta Salad

Ingredients:
1 lb pasta, cooked according to instruction, cooled completely
4 Roma tomatoes, diced
1 can artichoke hearts, chopped
1 jar green olives with pimentos, sliced
1 can White Northern Beans
Shredded parmesan, to taste (optional - leave this out to make it vegan)
Handful of Almonds, ground
Handful of scallions, sliced
Artichoke Salad Dressing, to taste
Salt & Pepper, to taste
Parsley flakes (or fresh, optional)

Preparation:
Combine ingredients in large bowl and blend well. Serve or store in the fridge in an airtight container for up to five days

Enjoy!


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