Ingredients

　　Combine cooked pasta (any short chunky shape) with as many diced, flavorful fresh tomatoes as you like, along with generous amounts of sun-dried tomatoes and sliced basil leaves. Drizzle in a little extra virgin olive oil, season with salt and pepper, and serve warm or at room temperature.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).