Name: Mediterranean Pasta Salad {Vegan}
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: About 6 cups, or 6 to 8 servings
Ingredients: ½ lb short pasta, such as penne rigate; 1 (14 oz) can quartered artichoke hearts in brine, rinsed well, drained, and coarsely chopped; ½ small white onion, thinly sliced; ½ cup chopped fresh flat parsley leaves; ¼ cup good-quality Kalamata olives, pitted and chopped; ¼ cup sundried tomatoes in extra-virgin olive oil with Italian herbs (reserve the oil for the dressing), chopped small; ¼ cup toasted pine nuts; ¼ cup GO Veggie! Dairy Free Grated Parmesan Topping; 6 tablespoons sundried tomato oil; 4 tablespoons balsamic vinegar; 1½ tablespoons maple syrup or agave (see Note); 1 small clove garlic, grated; ½ teaspoon Dijon mustard; ½ teaspoon crushed red pepper flakes (more or less to taste); ½ teaspoon salt; ⅛ teaspoon black pepper