Lemony Artichoke Pasta Salad
Ingredients
- 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 jar artichoke hearts
drained and halved, 14 ounce
- 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
Directions
- 1
Make the vinaigrette. Combine all of the vinaigrette ingredients in a jar, seal, and shake vigorously for 20 seconds or until emulsified.
- 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.
- 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.
- 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.
- 5
Serve. Serve immediately, garnished with extra Parmesan, or refrigerate in a sealed container for up to 3 days. Enjoy!
Lemony Artichoke Pasta Salad
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About this Recipe
Craving a vibrant, flavorful dish that comes together effortlessly and tastes even better the next day? This Lemony Artichoke Pasta Salad is your answer. It's the perfect make-ahead meal or side dish that brightens any table with its fresh ingredients and zesty appeal.
This recipe truly shines because of its zippy lemon basil vinaigrette, which coats every bite of tender pasta and crisp-tender vegetables. The combination of marinated artichoke hearts, fresh asparagus, and toasted pine nuts creates a harmonious blend of textures and savory notes that elevates a simple pasta salad into something truly special and delicious.
Prepare to enjoy a refreshing and satisfying experience. Each forkful delivers a burst of bright lemon, aromatic basil, and the subtle tang of artichoke, balanced by the savory depth of Parmesan cheese and the delightful crunch of toasted pine nuts. The pasta remains tender, while the asparagus adds a welcome bite, making this salad wonderfully balanced. It's easy enough for weeknights but elegant enough for entertaining, promising a delightful sensory journey.
Customization & Variations
Feel free to adjust this Lemony Artichoke Pasta Salad to your pantry or preference. While gemelli pasta is suggested, you can easily swap it for penne, rotini, or farfalle. For an extra layer of flavor, consider adding sun-dried tomatoes or kalamata olives. If pine nuts are not available, toasted chopped walnuts or almonds make a fine substitute. To make it dairy-free, simply omit the Parmesan cheese.
This vibrant salad is ideal for potlucks, picnics, or as a light and refreshing main course on a warm evening. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own as a delightful lunch.