Lemony Artichoke Pasta Salad at home
- Yield 8
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Lemony Artichoke Pasta Salad at home is a salad recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 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
Method
Make the vinaigrette. Mix all of the vinaigrette ingredients in a jar, seal, and shake vigorously for 20 seconds or until emulsified.
Leave the pasta in a large stockpot of generously-salted boiling water until al dente. Move the pasta to a strainer, then rinse and pour off it thoroughly with cold water until chilled.
Sauté the asparagus and garlic. Warm the olive oil in a large sauté pan over medium-a hot burner. Tip in the asparagus and sauté for 5 minutes, stirring occasionally, until crisp-tender. Tip in the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Mix In a large mixing bowl (or you can reuse the stockpot), combine the chilled pasta, vinaigrette, asparagus mixture, artichoke hearts, Parmesan and pine nuts. Turn until evenly combined.
Plate Plate while it is hot, garnished with extra Parmesan, or refrigerate in a sealed container for up to 3 days. Enjoy!
