Nice little pasta salad dish

[erro]

Here’s a great little recipe for a take on the old pasta salad dish. I picked it up from a vegan friend of mine when I was in North Queensland.

The beauty of this recipe is that you can substitute virtually any ingredient that doesn’t suit one’s tastes with something else and it will still taste good.
-Dum vivimus, vivamus

3-4 cups cooked pasta
¼ cup sun-dried tomatoes, chopped
½ cup olives, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
¼ cup fresh parsley, chopped
180 ml jar marinated artichoke hearts, chopped
½ cup olive oil
2 cloves of garlic, minced
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp dry sweetener
1 tbsp dried or fresh oregano
1 tsp dried basil
¼ tsp salt
¼ tsp black pepper
½ -1 cup grated cheese

In a large bowl combine the cooked pasta tomatoes olives peppers parsley and artichoke hearts. Set aside. In a small bowl whisk together the oil garlic mustard vinegars soy sauce sweeter oregano basil salt and pepper until smooth. Add to the pasta mixture and toss well. Sprinkle with cheese and serve immediately. Makes 4 – 6 servings.