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(click stars to vote) Easy Vegan Pasta Salad Servings: Ingredients For the Pasta Salad: 14.5 oz/ 410g short pasta, such as rigatoni, penne, or bowties (gluten-free if preferred) 1 6 fl oz/ 170ml jar marinated artichokes, drained and roughly chopped ( cup) English cucumber, chopped (1 cups) 1 pint cherry or grape tomatoes, halved (2 cups) 1 bell pepper, (any color) chopped cup pitted kalamata olives red onion, chopped cup parsley, roughly chopped For the Italian Dressing: cup olive oil, (see notes for oil-free) 3 tablespoons lemon juice, (1 lemon) 1 tablespoon Dijon mustard 1 tablespoon maple syrup or agave 2 cloves garlic, minced or pressed 1 teaspoon Italian seasoning teaspoon salt, (or to taste) teaspoon black pepper, (or to taste) teaspoon crushed red pepper flakes, (optional for spice) Instructions Bring a large pot of water to a boil and cook the pasta according to the package directions

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