Italian Vegan Pasta Salad

Directions

1. 1
   In a small mixing bowl, combine OLIVE OIL, VINEGAR, LEMON JUCE, DIJON, GARLIC, SALT, and PEPPER; rigorously whisk until well-combined; refrigerate until ready to use.
2. 2
   Boil MACARONI NOODLES according to package instructions; transfer to a colander; cool-water rinse and drain; store (air-tight and chilled) until ready to serve.
3. 3
   For the vegan pasta salad
4. 4
   To cook the BEET: place it in a pot with water covering a few inches over its surface; boil over high heat until fork-tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool. Alternatively, you can roast the beet, diced, in a 400 oven for 20 minutes.
5. 5
   When beet has cooled, dice it into 1/4 cubes; store (air-tight and chilled) until ready to serve.
6. 6
   Combine ARTICHOKES, CAPERS, and KALAMATA olives in a serving bowl or storage container; store (air-tight and chilled) until ready to serve.
7. 7
   A few hours before serving the salad, toss together pasta, veggies, and dressing; refrigerate in an air-tight container until ready to serve; just before serving, chop basil and gently fold into salad.