Vegan Pasta Salad | Jewish Vegan Life

Ingredients

• 8 ounce high-protein pasta
• 2 Persian cucumbers, chopped
• 1 cup cherry tomatoes, sliced in half
• 15 ounce cannellini beans, drained and rinsed
• 15 ounce artichoke hearts in water, drained and chopped
• 1 cup Creamy Feta Dressing (see below)
• 2 tablespoon chopped fresh dill
• 1/2 cup crumbled vegan feta cheese
• Juice of 1 lemon
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 clove garlic, grated
• 3 tablespoon tahini
• 4 ounce vegan feta
• 1/4 cup water