Description
A refreshing lemony artichoke pasta salad perfect for picnics and weeknight dinners, combining tender pasta, briny artichokes, and a vibrant lemon vinaigrette.
Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice (fresh is best)
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Cook the pasta. Boil in well-salted water and cook until al dente. Drain. Rinse briefly under cool water or spread on a sheet pan to cool quickly.
- Build the salad base. In a large bowl, add the cooled pasta, chopped artichoke hearts, cherry tomatoes, red onion, bell pepper, and basil.
- Make the dressing. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until emulsified. Taste and adjust—more lemon for brightness, more salt to bring flavors forward.
- Dress and toss. Pour the vinaigrette over the pasta mixture. Toss thoroughly, scraping the bottom of the bowl so the dressing coats everything.
- Chill. Refrigerate for at least 30 minutes before serving. Give it one more toss right before plating.
Notes
To prevent the pasta from drying out, reserve a small amount of the dressing and refresh before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean