Ingredients

The following ingredients have 4 Servings
  • 12 ounces uncooked elbow pasta (use gluten-free if needed)*
  • 2 (14-ounce) cans quartered artichoke hearts, drained
  • 1 cup cooked petite peas or thawed frozen petite peas
  • 2 to 3 stalks celery, trimmed and diced
  • 1/3 cup finely diced white onion or red onion
  • 1/2 cup vegan mayonnaise**
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon black salt (i.e.kala namak—for an eggy flavor) or fine sea salt, plus more fine sea salt to taste
  • Freshly ground black pepper to taste

Instruction

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
  • Meanwhile, add the artichoke hearts to a food processor***. Pulse about 10 times, or until they're chopped and take on a flaky texture. Carefully gather the chopped artichokes within a piece of cheesecloth or a nut milk bag (or your hands if these aren't an option), and press as much excess water from them as possible. Releasing the excess liquid ensures a more "tuna-like" texture. Add to the serving bowl.
  • Next, prepare the peas, celery, and onion. Add to the serving bowl with the flaked artichokes.
  • In a medium bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
  • Pour the dressing over the salad and toss to coat. Taste and season with more salt and pepper to taste. If you like a creamier salad, add a bit more mayo as well (2–4 tablespoons).
  • Refrigerate until ready to serve.
  • Leftovers will keep for up to 5 days in the refrigerator.