I’ve been making this throughout the quarantine - it’s light, crunchy and full of flavor!
2/3 C pasta (I prefer shells, but you can use any)
1/4 C peas
1/2 C marinated artichoke hearts, chopped
1/4 C diced yellow onion
1/4 C edemame, cooked and chilled
1 stalk celery, sliced
1/4 green pepper, diced
Handful of cherry tomatoes, sliced
Dash of garlic salt
1 tsp vegan mayo
Tsp of mixed Italian spices
1/4 C feta cheese
2 sprigs green onion, sliced
Cook pasta, add peas towards end of cooking time. Cook thoroughly, then drain and rinse with cold water. Add all ingredients together and mix well. Chill and serve.
