Warm Artichoke & Tomato Pasta Salad
2 cups water
1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
1 (12-ounce) bag frozen or 2 (14-ounce) cans water-packed artichoke hearts
1 cup sliced mushrooms
4 ounces dry rotini pasta, cooked and cooled (2 cooked cups)
1 pint fresh grape tomatoes
1/2 cup or more balsamic vinegar
2 teaspoons olive oil
basil, to taste
garlic powder, to taste
salt, to taste
1 tablespoon vegan soy parmesan
1. In a saucepan, bring water to a boil. Add beans, artichoke hearts, and mushrooms. Cook 3 minutes, or until the artichoke pieces are tender. Drain out the water and then return the mixture to the saucepan.
2. Except for parmesan, add the remaining ingredients (pasta, tomatoes, vinegar, parmesan, olive oil, basil, garlic powder, and salt). Stir and cook until the tomatoes are warm.
3. Add the vegetable mixture to the cooked pasta and serve. Top with soy parmesan.
SO HOW'D IT GO?
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