A gluten-free and vegan pasta salad with vegan feta cheese and olives.
Heat a large pot of water with a tsp. of salt to boil the pasta, and 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 with cold water, then toss the pasta in with the rest of the ingredients and mix well.
Serve it hot or put it in the fridge to serve cold later.