Artichoke Pasta Salad

Ingredients

• 0.25 cup extra virgin olive oil
• 0.25 cup oil from the artichokes (reserved from the grilled artichoke jar)
• 2 tsp dijon mustard
• 1 lemon (juice and zest)
• 0.333 cup Parmigiano Reggiano or Pecorino Romano (grated)
• 0.75 tsp kosher salt
• grilled artichokes (cut in quarters; use the quantity from the jar that provided the oil)
• 2 can cannellini beans (drained)
• 3 tbsp chives
• 3 tbsp dill or tarragon
• 0.333 cup pignoli nuts or slivered almonds (toasted)
• 0.5 lb pasta (pipette rigate, fusilli, orecchiette, or casarecce; cooked al dente)
• 8 oz arugula or baby spinach
• Parmigiano Reggiano (shaved, for garnish)

Steps

1. 1

   In a large serving bowl, combine the extra virgin olive oil, reserved artichoke oil, dijon mustard, lemon juice, lemon zest, grated Parmigiano Reggiano (or Pecorino Romano), and kosher salt.

2. 2

   Whisk the dressing ingredients together thoroughly until well combined.

3. 3

   Add the quartered grilled artichokes, drained cannellini beans, chives, dill (or tarragon), toasted pignoli nuts (or almonds), cooked pasta, and arugula (or spinach) to the bowl.

4. 4

   Toss the salad ingredients with the dressing just before serving to ensure the greens stay fresh.

5. 5

   Top with shaved Parmigiano Reggiano before serving.

Notes

The author emphasizes that the vegetables should outnumber the pasta for a fiber-rich meal. Toss just before serving to prevent the arugula or spinach from wilting.

Nutrition per serving

• pasta salad
• vegetarian
• summer
• dinner
• healthy
• high-fiber
• side dish