Description
Enjoy this zesty Lemony Artichoke Pasta Salad, perfect for meal prep or gatherings. Try it today and elevate your pasta salad experience!
Ingredients
Scale
- 1 pound uncooked pasta (e.g., 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
Instructions
- For the vinaigrette, combine lemon juice, olive oil, basil, Dijon mustard, salt, and pepper in a jar. Shake well until emulsified.
- Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water until chilled.
- In a sauté pan, heat olive oil over medium-high heat; sauté asparagus for about 5 minutes until crisp-tender. Add garlic and cook for an additional 1-2 minutes.
- In a large bowl, toss together the pasta, vinaigrette, asparagus mixture, artichokes, Parmesan cheese, and pine nuts until well combined.
- Serve immediately or refrigerate for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg