1/4 cup vegan mayo
2 T. lemon juice
2 cups cooked pasta
4 green onions, chopped
1 6-oz jar artichoke hearts, drained and sliced (I use two jars and save the marinade and add to sauce)
1/2 T. dried basil
1/2 t. salt
Mix together mayo, lemon juice and artichoke marinade from jar into pasta. Add the green onions, artichoke hearts, basil, and salt and mix well.
NOTE: I make double the dressing because it seems to dry out quickly, that's why I also use the marinade from the artichoke hearts.
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