Vegan Puttanesca Pasta Salad

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This pasta salad is the perfect summer meal. Serve it cold for a refreshing lunch or warm it up before adding the arugula. Also great for picnics!

Ingredients

2 medium Red Bell Pepper
0.25 tsp Crushed Red Pepper
1 tsp (5ml) ea.), Vegan Worcestershire Sauce
0.25 tsp Black pepper
2 tsp Soy sauce
0.25 tsp paprika
1 box Barilla Protein Plus Rotini
2 can Red Kidney Beans, 15 oz
6 cloves Garlic
0.33 cup Olive oil
0.25 cup drained Capers
0.25 tsp, Salt
1 lb grape or cherry Tomatoes (roma tomatoes also work, but I prefer the bite sized ones)
0.66 cup of Kalamata Olives
1.50 tsps Smoked paprika
Arugula (amount to your preference)

Mince your garlic.
Chop your tomatoes in half if they are the cherry or grape variety, or in chunks if they are full sized.
In a large saucepan, heat your olive oil. Add your garlic and saute for about two minutes on medium low heat, until beginning to brown.
Add your salt, paprikas, crushed red pepper, salt, black pepper, soy sauce, worcestershire sauce, olives, capers and chopped tomatoes.
Let simmer, covered, for about 15-18 minutes, stirring frequently.
In the meantime, wash and chop your bell pepper into strips or bite sized pieces. Set aside.
Drain and rinse your beans and add these to your bell peppers.
Prepare the pasta per the box instructions.
Once the sauce and pasta are read, combine the two and take off the heat. Add your beans and bell pepper.
Serve with fresh arugula.