Marta Sasinowska’s Easy, Gluten-Free, Dairy-Free Artichoke Pasta Salad

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Pine Nut Crumble (optional, tastes like Parmesan cheese)

Toasted sunflower seeds (optional)

1 tbsp fresh basil, chiffonade

1 cup cherry tomatoes

8 cloves garlic, peeled and minced

1 package/box of gluten free noodles (we used brown rice veggie spirals)

1 13 oz. glass jar seasoned/marinated artichoke hearts

1/4 cup black olives, pitted

Fresh cracked pepper (optional)