Daily Vegan Lunch for August 31, 2013: Auntie Pasta’s Salad

vegan antipasto macaroni salad

INGREDIENTS:

1 vegan sausage
1 teaspoon oil for frying

2 cups cooked macaroni

1 cup artichoke hearts, drained
1/2 cup Greek olives, pitted and chopped

1.5 cups fresh basil, chopped

1 tablespoon olive oil

Salt to taste

DIRECTIONS:

Pre-fry sausage by cutting the sausage (I used Tofurky Italian sausage) into 1/2 inch slices and browning on each side in a pan, set aside. Prepare macaroni according to package directions, drain and put in a large bowl. Add sausage, artichoke hearts, chopped olives, basil, and olive oil to macaroni and stir to combine. Salt to taste. Chill before serving.