Lemony Artichoke Pasta Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
8 -10 servings
- 1 pound uncooked pasta (I used gemelli)
- 1 tablespoon olive oil
- 1 pound asparagus, chopped into bite-sized pieces (tough ends discarded)
- 4 cloves garlic, minced
- fine sea salt and freshly-ground black pepper
- 1 (14 ounce) jar artichoke hearts, drained and halved
- 2/3 cup coarsely-grated Parmesan cheese, plus extra for serving
- 1/2 cup toasted pine nuts
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup olive oil
- 1/4 cup roughly-chopped fresh basil leaves
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
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Preparation
Step 1
Make the vinaigrette. Combine all of the vinaigrette ingredients in a jar, seal, and shake vigorously for 20 seconds or until emulsified.
Step 2
Cook the pasta. Cook the pasta in a large stockpot of generously-salted boiling water until al dente. Transfer the pasta to a strainer, then rinse and drain it thoroughly with cold water until chilled.
Step 3
Sauté the asparagus and garlic. Heat the olive oil in a large sauté pan over medium-high heat. Add the asparagus and sauté for 5 minutes, stirring occasionally, until crisp-tender. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Step 4
Combine. In a large mixing bowl (or you can reuse the stockpot), combine the chilled pasta, vinaigrette, asparagus mixture, artichoke hearts, Parmesan, and pine nuts. Toss until evenly combined.
Step 5
Serve. Serve immediately, garnished with extra Parmesan, or refrigerate in a sealed container for up to 3 days. Enjoy!
Step 6
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