1 lb. uncooked pasta (if you prefer, use multicolored)
3 small very ripe tomatoes, cut into wedges
1 c. kalamata or Nicoise olives, pitted and halved
1 package seitan, cut into strips
1 can artichoke hearts (packed in water), quartered
1 handful baby spinach
1/2 c. red onion, chopped
1 handful parsley, chopped
1-2 tsp. lemon juice
salt and pepper to taste
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capers, minced garlic, hot pepper flakes, diced bell pepper, diced cucumber, grated vegan cheese
Cook the pasta until al dente. Rinse with cold water and set aside.
Meanwhile, combine all the ingredients except lemon juice in a big bowl. Add the pasta, and then dress lightly with the lemon juice. Taste for salt and pepper, and chill for at least an hour. Serve cold.
I think this salad is unique because it is a complete source of protein and offers many vegetables. Serve with pita and hummus and a green salad for a complete summer meal!