Artichoke Pasta Salad
A hearty pasta salad with grilled artichokes, creamy cannellini beans, fresh herbs, and a lemon-Parm dressing made with artichoke oil. Perfect for cookouts, potlucks, and make-ahead meals.
Servings: 6 servings
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup oil from the artichokes
- 1/2 tbsp dijon mustard
- 1 lemon, juiced and zested
- 1/3 cup grated Parmigiano Reggiano or Pecorino Romano
- 3/4 tsp kosher salt
Salad
- 14.5 ounces jarred grilled artichokes, cut in quarters
- 2 cans cannellini beans, drained
- 3 tbsp chives
- 3 tbsp dill or tarragon
- 1/3 cup almonds or pignoli nuts toasted
- 1/2 lb pasta like pipette rigate, fusilli, orecchiette, or casarecce cooked al dente
- 8 ounces arugula or baby spinach
- Parmigiano Reggiano shaved
Instructions
- Add all of the dressing ingredients to a large serving bowl and whisk well.
- Add the pasta, grilled artichokes, cannellini beans, chives, dill (or tarragon), and toasted nuts to the bowl with the dressing and give it a good toss
- Just before serving, fold in the arugula and top with shaved Parmigiano Reggiano.
Notes
Cook the pasta one minute short of the package time so it stays al dente in the salad. Rinse under cold water after draining to stop cooking and remove excess starch. Reserve a few tablespoons of dressing to drizzle before serving since pasta absorbs liquid as it sits.
Nutrition
Calories: 552kcal | Carbohydrates: 59g | Protein: 18g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 982mg | Potassium: 304mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1696IU | Vitamin C: 30mg | Calcium: 259mg | Iron: 5mg
