Antipasto Vegan Pasta Salad

Antipasto Vegan Pasta Salad

This gluten-free and vegan pasta salad will wake up your tastebuds with its Mediterranean flavors and tangy vinaigrette. Perfect for lunch or to take to a party.

Ingredients

  • 3-4 cups wild or organic arugula
  • 1 cup sun-dried tomatoes, roughly chopped (drained if packed in oil)
  • ½ cup kalamata olives, sliced
  • ½ cup marinated artichoke hearts, drained and chopped
  • ¼ cup pimento or diced roasted red pepper
  • 4 tablespoons olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • 2 shallots, minced
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon pure maple syrup
  • ½ teaspoon Dijon mustard
  • ½ teaspoon fennel pollen (optional - see notes)
  • ¼ teaspoon garlic powder (or 1 garlic clove, minced)
  • Big pinch sea salt and freshly ground black pepper
  • Pinch crushed red pepper flakes
Read the whole recipe on Cafe Johnsonia