Ingredients
The following ingredients have 4 Servings
- 1 ¼ cup diced English cumbers, unpeeled
- ½ cup red onions, diced
- 1 cup tomatoes, seeded and diced *
- ½ cup roasted red peppers, chopped
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- 1 – [ 14 oz. can ] brined artichoke hearts, chopped (optional)
- ½ cup Kalamata olives, chopped (optional)
- 8 oz. GF penne pasta, cooked * (or pasta of choice)
- ¼ cup unsweetened plain plant yogurt
- ¼ cup red wine vinegar
- 1 Tablespoon tahini
- 6 sundried tomato halves *
- 2 teaspoons nutritional yeast
- 2 teaspoons tamari *
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried minced onions
- ¼ teaspoon dried oregano (+/-)
- ½ teaspoon dried basil (+/-)
- ½ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Instruction
- Make the pasta according to package direction, then drain and rinse thoroughly in cold water to cool the pasta. Rinse in cold water until all the pasta is cooled, shake off the excess water, then let the cooled pasta sit in a colander to drain until ready to use. Set aside.
- Place the sundried tomato halves in a small bowl and cover with boiling water for 10 minutes. After 10 minutes, drain off the water, then mince finely. Set aside.
- Make the salad dressing by adding all the Dressing Ingredients (including the finely minced sundried tomatoes) into a bowl and whisking until well combined. Set aside. (The dressing will appear thick, that is fine.)
- Place the cooked, rinsed, and cooled pasta, and all the remaining salad ingredients into a large bowl and then add in the salad dressing, tossing gently as you go until everything is coated in the dressing. Taste test for flavor, ramp up any spices as needed until you reach the desired flavor.
- Serve immediately at room temperature. Refrigerate any leftovers. If salad has been refrigerated, then remove the salad from the fridge approximately 30 minutes prior to serving to allow the flavors to wake up.
