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8 Servings
Recipe By: Gimme Some Oven
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Shared By Amy Mayes Rupple

Lemony Artichoke Pasta Salad

Ingredients

  • 1 pound (16 ounces) uncooked pasta (I used gemelli)
  • 1 tablespoon olive oil
  • 1 bunch (about 1 pound) asparagus, chopped into bite-sized pieces
  • 4 cloves garlic, peeled and thinly-sliced
  • Kosher salt and freshly-cracked black pepper
  • 1 (14 ounce) jar artichoke hearts, drained and roughly-chopped
  • 2/3 cup freshly-crated Parmesan cheese, plus extra for serving
  • 1/2 cup toasted pine nuts
  • 1 batch Lemon Basil Vinaigrette (see below)
  • 1/4 cup olive oil
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 tablespoons finely-chopped fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly-cracked black pepper

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