vegan pasta salad

Ingredients

• 1 cup haricots verts, sliced in half lengthwise and cut into 1-inch pieces
• 8 ounces short curly pasta
• 2 medium yellow squash, spiralized or very thinly sliced
• 1 (14-ounce) can artichoke hearts, drained and sliced into quarters
• ¾ cup cooked navy beans, drained and rinsed
• 1 heaping cup halved cherry tomatoes
• scant ¼ cup thinly sliced red onion
• ¼ cup Kalamata olives, sliced in half
• ½ cup chopped parsley
• ½ cup chopped basil
• 2 tablespoons sunflower seeds
• ½ teaspoon sea salt, more to taste