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Vegan Tzatziki Pasta Salad

Lauren Hartmann
  • 25 minutes
  • Serves 8

INGREDIENTS

1/2 cup

Artichoke hearts

1 tbsp

Dill, fresh

1/2

English cucumber

2 cloves

Garlic

1

Lemon, Juice of large

1/2 cup

Sun dried tomatoes

2 tbsp

Almond milk

1/2 cup

Kalamata olives

16 oz

Pasta

1/4 tsp

Black pepper

1 tsp

Salt

2 tbsp

Olive oil

1 cup

Cashews, Raw