1/4 cup vegan mayonnaise
2 Tbsp. lemon juice
2 cups cooked pasta (elbow, rotini or small shells)
4 green onions, chopped
1 6-oz. jar artichoke hearts, drained and sliced
1 1/2 Tbsp. fresh or 1/2 Tbsp. dried basil
1/2 tsp. salt
• Stir the mayonnaise and lemon juice into pasta. Add the green onions, artichoke hearts, basil, and salt and mix well.
• If the salad is too dry, add more mayonnaise and/or lemon juice.
< Makes 4 servings
