Triple A Summer Salad with Ditalini - Key Lime Coconut

Ingredients

• 1 14-ounce jar artichoke hearts in water
• 1 bunch asparagus (ends cut off, chopped into 2-inch pieces)
• 5 ounces arugula (or baby arugula)
• 8 ounces ditalini pasta (or your favorite very small pasta)
• 1 teaspoon olive oil
• 1/2 cup crushed cashews (or pine nuts or other soft nut, in small pieces)
• 1 cup homemade vegan parmesan (see recipe link, above, or use your favorite vegan parmesan)
• salt & pepper (to taste)
• 2 tablespoons fresh lemon juice
• 1 cup fresh basil leaves
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon garlic powder
• 1/4 cup olive oil
• 1 teaspoon granulated sugar