Pasta Salad with Veggies, Pine Nuts, and Fresh Herbs

So this recipe involves a lot of prep-work by chopping up a ton of veggies, but once you do that then you are basically finished! You could serve this room temperature or cold. Both ways taste great!

Pasta Salad with Veggies, Pine Nuts, and Fresh Herbs

Serves 6-10

16 ounces pasta (I used quinoa tri-veggie colored pasta)

1 cup cherry tomatoes, cut in half

3 bell peppers, seeded and chopped

2 cucumbers, seeded and chopped (cut around the center like how you would core an apple)

3 to 4 carrots, peeled and chopped

1 small-sized red onion, chopped

1 jar or frozen bag (about 16 oz) artichoke hearts, drained and chopped

1.5 cups frozen corn, thawed

1/2 cup toasted pine nuts (toast them in the toaster oven)

1/4 cup fresh basil, chopped

1/2 cup parsley, chopped

3 tablespoons lemon juice

2 tablespoons balsamic vinegar

2 tablespoons rice vinegar

salt and pepper to taste

• Cook pasta according to the directions on the box. Drain and set aside when done cooking.
• In a small bowl, combine the lemon juice and vinegars.
• Chop up all the vegetable ingredients while the pasta is cooking.
• Combine the tomatoes, peppers, cucumbers, carrots, onion, artichokes, corn, pine nuts, basil, and parsley in a bowl with cooked pasta. Add lemon vinegar mixture and toss to combine. Add salt and pepper to taste.

From The Vegan Table