Artichoke Pasta Salad
Artichoke Pasta Salad
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup artichoke oil, from grilled artichokes
- 2 teaspoons Dijon mustard
- 1 lemon, juiced and zested
- 1/3 cup Parmigiano Reggiano, grated, or Pecorino Romano
- 3/4 teaspoon kosher salt
For the Salad
- 1/2 pound pasta, such as pipette rigate, fusilli, orecchiette, or casarecce, cooked al dente
- 1 jar grilled artichokes, cut in quarters (reserve oil for dressing)
- 2 cans cannellini beans, drained
- 3 tablespoons chives, freshly chopped
- 3 tablespoons dill, freshly chopped, or tarragon
- 1/3 cup pignoli nuts, toasted, or slivered almonds
- 8 ounces arugula, or baby spinach
- 1/4 cup Parmesan cheese, shaved, for garnish
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
⏱️ 10 min
- 2
In a large serving bowl, combine all the dressing ingredients: extra virgin olive oil, artichoke oil, Dijon mustard, lemon juice, lemon zest, grated Parmigiano Reggiano (or Pecorino Romano), and kosher salt. Whisk well until thoroughly combined.
⏱️ 5 min
- 3
Add the cooked and cooled pasta, quartered grilled artichokes, drained cannellini beans, chopped chives, chopped dill (or tarragon), and toasted pignoli nuts (or slivered almonds) to the bowl with the dressing.
⏱️ 5 min
- 4
Just before serving, add the arugula or baby spinach to the bowl and toss all the ingredients together gently until everything is well coated with the dressing. Garnish with shaved Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Artichoke Pasta Salad
For the Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup artichoke oil, from grilled artichokes
- 2 teaspoons Dijon mustard
- 1 lemon, juiced and zested
- 1/3 cup Parmigiano Reggiano, grated, or Pecorino Romano
- 3/4 teaspoon kosher salt
For the Salad
- 1/2 pound pasta, such as pipette rigate, fusilli, orecchiette, or casarecce, cooked al dente
- 1 jar grilled artichokes, cut in quarters (reserve oil for dressing)
- 2 cans cannellini beans, drained
- 3 tablespoons chives, freshly chopped
- 3 tablespoons dill, freshly chopped, or tarragon
- 1/3 cup pignoli nuts, toasted, or slivered almonds
- 8 ounces arugula, or baby spinach
- 1/4 cup Parmesan cheese, shaved, for garnish
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
⏱️ 10 min - 2
In a large serving bowl, combine all the dressing ingredients: extra virgin olive oil, artichoke oil, Dijon mustard, lemon juice, lemon zest, grated Parmigiano Reggiano (or Pecorino Romano), and kosher salt. Whisk well until thoroughly combined.
⏱️ 5 min - 3
Add the cooked and cooled pasta, quartered grilled artichokes, drained cannellini beans, chopped chives, chopped dill (or tarragon), and toasted pignoli nuts (or slivered almonds) to the bowl with the dressing.
⏱️ 5 min - 4
Just before serving, add the arugula or baby spinach to the bowl and toss all the ingredients together gently until everything is well coated with the dressing. Garnish with shaved Parmesan cheese.
⏱️ 5 min