YIELD 6-8 servings
1 pound (1 16-ounce box) brown rice fusilli pasta (or favorite noodles)
2 cups fresh roma tomato, chopped
1/2 cup fresh basil, chopped
1/2 cup sun-dried tomatoes, chopped
1/3 cup olive oil
2 cloves garlic, minced
1. Boil the pasta according to package directions, which will vary if you’re using gluten-free pasta or whole-wheat pasta. Set aside to cool.
2. Once the pasta has cooled, toss remaining ingredients with pasta until coated. Enjoy at room temperature, cold, or warm.
For more vegan pasta recipes on relish.com, check out the following: