½cupjarred artichoke hearts + 1 Tbsp juice from the jar
2Tbsppumpkin or hemp seeds
Cook the pasta according to package directions. Add the zucchini slices for the last 3 minutes of cooking.
While pasta is cooking, prepare salad veggies if you have not already done so. Place chopped or sliced veggies, except for zucchini, to a large salad bowl.
When pasta and zucchini are done cooking, drain and allow to cool for a few minutes. Then add them to the salad bowl with the veggies.
While pasta is cooling, prepare the dressing: Add all ingredients except olive oil to a food processor or blender. Pulse until well chopped.
With processor running, pour in olive oil until just incorporated and dressing is smooth but runny.
Pour half of dressing over the pasta and veggies in the salad bowl. Toss well to coat.
Season with salt and pepper to taste. Add a little more dressing if desired**.
Toss gently once more and serve. Garnish salads with grated cheese, if desired.
*omit cheese if making vegan salad
**leftover dressing will keep in the fridge for up to a week. It is wonderful on all kinds of salads, especially kale salad (massage into kale leaves to tenderize them).