This vegan pasta salad is made with rotini pasta dressed in a tangy balsamic vinaigrette and tossed with artichoke hearts, marinated mushrooms, roasted red peppers, olives and herbs!
Bring a medium pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander and transfer it to a large bowl. Toss it with a dash of olive oil to prevent sticking.
Pour the dressing over the pasta, and add the remaining ingredients. Toss until everything is mixed and coated with dressing.
Taste-test your pasta salad and season it with more salt and pepper to taste.
Serve immediately or cover tightly and chill for later.