Vegan Pasta Salad

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It's not really a recipe, exactly. It's just the result of hunger and experimentation, LOL. Nothing is precise, just eyeballed but I'll do the best I can. You might want to experiment with it yourself to find what you like. Here's the way I make it (measurements are approximate):

Vegan Pasta Salad

1 box or bag of whole grain noodles (spirals or elbow) boiled and then rinsed with cool running water through a colander. Transfer to a large mixing bowl and add the following:

1 can of artichoke hearts chopped coarsely1/4 cup of chopped sweet onion2 roma tomatoes, chopped (or other meaty tomato - hothouse has too much water for my preference)1/4 cup of chopped bell pepper (optional, sometimes I do this, sometimes not - depends on my mood, LOL)In a jar with lid or other container with a lid that seals well pour the following:

1/4 cup of white vinegar (I haven't tried other kinds but I plan to)1/4 cup of canola oil (I've tried olive oil and vegetable oil but found canola to have the best taste)1 tablespoon of Italian seasoning1/2 tablespoon of garlic powder1-2 teaspoons of salt (to taste)1/2 teaspoon pepper (to taste)

Put the lid on the jar and shake until well blended. Pour mixture over the contents in the bowl and toss with a wooden spoon. This makes a metric butt-load so you'll have a lot to take to work for lunch, to snack on between meals, a passing dish to take to parties or as a side with dinner. Enjoy!

Katie