Vegan Creamy Pasta Salad With Artichoke Hearts

I got this from PETA's recipe website, vegcooking.com. It was my first vegan recipe, and I knew then that I could live without dairy! I hope you will like it as much as I do.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 1⁄4 cup vegan mayonnaise (I use Vegenaise)
• 2  tablespoons bottled lemon juice
• 1  cup  miniature bow tie pasta (ditalini & small shells also work well)
• 1 (6 ounce) jar  marinated artichoke hearts, drained and chopped
• 1  teaspoon dried basil
• 1⁄4 teaspoon salt (to taste)

Directions

1. Cook pasta according to package directions, and drain very well. Let pasta cool for about 5 minutes.
2. Combine all ingredients in a large bowl and mix well. I like to use my Corningware, so I can mix, serve and store all in one container.