INGREDIENTS
1 14 ounce can
Artichoke hearts
1/2 cup
Basil
1
heaping cup Cherry tomatoes
1 cup
Haricots verts
3/4 cup
Navy beans, cooked
1/2 cup
Parsley
1/4
scant cup Red onion
2
Yellow squash, medium
1/2 tbsp
Dijon mustard
1/4 cup
Kalamata olives
2 tbsp
Lemon juice
1/4 tsp
Maple syrup, pure
1/4 cup
Tahini
8 oz
Short curly pasta
1
Black pepper, Freshly ground
1 tsp
Sea salt
2 tbsp
Apple cider vinegar
1/4 cup
Almond breeze cashew blend, Original Unsweetened
2 tbsp
Sunflower seeds