This is the Mediterranean Chicken SaladMediterranean Chicken Salad, adapted to be vegan and gluten free. I have to say, I think I like this version better! I was trying to make two servings, but I ended up with a little more than that. Next time I would add a little more pasta. I didn't have to double the dressing because this version didn't have any chicken to soak it all up. I might chop up the artichoke hearts a little next time.

2-3 servings

1 medium zucchini, diced
3/4 cup brown rice fusilli pasta
1 tbsp olive oil
2 tbsp balsamic vinegar
fresh tarragon, chopped
1/2 tsp dijon mustard
1 cup canned pinto beans, drained and rinsed
1/2 cup halved cherry tomatoes
4 oz marinated artichoke hearts
2 tbsp capers
2 handfuls baby spinach leaves

Bring a pot of salted water to a boil. Boil zucchini a few minutes just until tender. Remove with a slotted spoon and set aside.

Return the water to a boil and cook pasta according to package instructions. Drain and rinse with cold water.

Meanwhile in a large bowl, combine oil, vinegar, mustard, and tarragon. Season to taste with salt and pepper. Add pasta, beans, zucchini, tomato, artichoke hearts, and capers. Toss to coat with dressing, then serve on a bed of spinach.