A gluten-free and vegan pasta salad with vegan feta cheese and olives.
First, heat a large pot of water with a tsp. of salt to boil the pasta.
Cook your pasta according to package directions.
While the pasta is cooking, slice cherry tomatoes in half and toss them in a bowl with some Kalamata olives, vegan feta cheese, herbs, and olive oil. (You can also add artichoke hearts, spinach or cucumber at this time if you choose).
When the pasta is done, drain and rinse well then toss it in with the bowl with the rest of the ingredients and mix well.
Serve it hot or put in the fridge to serve cold later.