Simply Vegan-istic

As promised, here is a Lent-Friendly recipe.

Quick Artichoke Pasta Salad

adapted from: http://allrecipes.com/recipe/quick-artichoke-pasta-salad/detail.aspx?event8=1&prop24=SR_Title&e11=artichoke%20pasta&e8=Quick%20Search&event10=1&e7=Home%20Page

1 cup salad macaroni, or other medium-size pasta (I used small ziti noodles), cook until al dente

1 (6.5 oz) jar marinated artichoke hearts (I only had a 7.5oz jar)

1/2 cup mushrooms, quartered (omitted)

1 cup cherry tomatoes, halved (I just drained 1-14oz diced)

1 cup pitted black olives (just used a small can sliced olives)

1 (16oz) can butter beans, rinsed & drained (my addition)

1 T chopped fresh parsley (omitted)

1/2 t dried basil

1/2 T dried oregano

2 cloves garlic, minced

salt/pepper

Combine all ingredients together in a large bowl. Refrigerate several hours. I think adding cubed mozzarella cheese would be a great addition to this recipe.