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4.95 from 19 votes

Lemony Artichoke Pasta Salad

This easy Lemony Artichoke Pasta Salad is quick and easy to make ahead, tossed with a zippy lemon basil vinaigrette, and SO delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Italian
Keyword: pasta, vegetarian
Servings: 8 -10 servings

Ingredients

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 (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

Lemon Basil Vinaigrette Ingredients:

  • 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

  • Make the vinaigrette. Combine all of the vinaigrette ingredients in a jar, seal, and shake vigorously for 20 seconds or until emulsified.
  • 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.
  • 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.
  • 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.
  • Serve. Serve immediately, garnished with extra Parmesan, or refrigerate in a sealed container for up to 3 days. Enjoy!