July 16, 2018
Our lemon artichoke pasta salad provides tons of delicious summer flavors, and is made gluten free thanks to our gluten free fusilli! Enjoy paired with some grilled chicken.
For the LEMON BASIL VINAIGRETTE:
TO MAKE THE PASTA SALAD:
1Cook the pasta in a large stockpot of salted water until it is al dente, according to package directions. Drain pasta and set aside.
2Meanwhile, as the pasta water is heating and the pasta is cooking, heat the Colavita olive oil in a large saute pan over medium-high heat.
3Add chopped garlic, and sauté until fragrant, about 3 minutes. Add asparagus and artichokes, season with a generous pinch of salt and pepper, and stir to combine.
4Sauté for 3 minutes, stirring occasionally, until the the asparagus is tender but still slightly crisp on the inside. Remove from heat and set aside.
5In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and pine nuts.
6Drizzle evenly with the lemon basil vinaigrette, then toss to combine.
7Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.
TO MAKE THE LEMON BASIL VINAIGRETTE:
1Whisk all ingredients together in a small bowl or measuring cup until combined.