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VEGAN MEDITERRANEAN ARTICHOKE SALAD

Marissa Rodriguez
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Course Dinner, Lunch
Cuisine Mediterranean, Vegan
Servings 2

Ingredients
  

  • 1/2 pound pasta opt for rice pasta or whole wheat
  • 1/2 cup oil-packed julienned sun dried tomatoes cut and drained. Save 2 tablespoons of the oil
  • 1 cup marinated artichoke hearts cut and drained. Save 2 tablespoons of the oil
  • 1/2 cup pitted kalamata olives
  • 1/4 cup chopped fresh basil
  • Juice of 1 lemon
  • 1-2 cups kale. Washed stem removed and thinly chopped
  • 1 teaspoon sea salt

Instructions
 

  • Follow instructions on pasta package to cook pasta. When pasta is done, drain but don’t rinse it.
  • Transfer pasta to large bowl and toss with 2 tablespoons of tomato oil and set aside to cool.
  • In a separate smaller bowl, whisk the juice of 1 lemon with 2 tablespoons artichoke oil and 1 teaspoon salt.
  • When pasta is cool, add lemon mixture to large bowl. Also add 1 cup chopped artichokes, 1/2 cup sun dried tomatoes, 1/2 cup kalamata olives and 1/4 cup chopped fresh basil.
  • NOTE: Can be made the night before! TIP: Buy kalamata olives, artichokes and sun dried tomatoes at a grocery warehouse and you’ll have left overs to make more salad (plus it’s cheaper!) OPTIONAL: Add 4 tablespoons hemp seeds for an extra protein punch.