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Lemon Artichoke Pasta Salad

Lemon Artichoke Pasta Salad
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Lemon Artichoke Pasta Salad

Lemon Artichoke Pasta Salad

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.

Yields8 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

 1 lb (16 ounces) Colavita Gluten Free Fusilli pasta
 1 tbsp Colavita Extra Virgin Olive Oil
 1 bunch (about 1 lb) asparagus, chopped into bite-sized pieces
 4 cloves garlic, peeled and thinly-sliced
 Kosher salt and freshly cracked black pepper
 1 (14 ounce) jar Colavita Artichoke Hearts in EVOO, drained and roughly-chopped
 2/3 cups freshly-grated parmesan or pecorino cheese, plus extra for serving
 1/2 cup pine nuts
For the Lemon Basil Vinaigrette:
 1/4 cup Colavita Extra Virgin Olive Oil
 3 tbsp freshly-squeezed lemon juice
 3 tbsp finely-chopped fresh basil leaves
 2 tbsp Colavita Aged Red Wine Vinegar
 1/2 tsp salt
 1/4 tsp freshly cracked black pepper

Directions

For the Pasta Salad:
1

Cook the pasta in a large stockpot of salted water until it is al dente, according to package directions. Drain pasta and set aside.

2

Meanwhile, 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.

3

Add 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.

4

Sauté for 3 minutes, stirring occasionally, until the the asparagus is tender but still slightly crisp on the inside. Remove from heat and set aside.

5

In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and pine nuts.

6

Drizzle evenly with the lemon basil vinaigrette, then toss to combine.

7

Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.

For the Lemon Basil Vinaigrette:
8

Whisk all ingredients together in a small bowl or measuring cup until combined.

Ingredients

 1 lb (16 ounces) Colavita Gluten Free Fusilli pasta
 1 tbsp Colavita Extra Virgin Olive Oil
 1 bunch (about 1 lb) asparagus, chopped into bite-sized pieces
 4 cloves garlic, peeled and thinly-sliced
 Kosher salt and freshly cracked black pepper
 1 (14 ounce) jar Colavita Artichoke Hearts in EVOO, drained and roughly-chopped
 2/3 cups freshly-grated parmesan or pecorino cheese, plus extra for serving
 1/2 cup pine nuts
For the Lemon Basil Vinaigrette:
 1/4 cup Colavita Extra Virgin Olive Oil
 3 tbsp freshly-squeezed lemon juice
 3 tbsp finely-chopped fresh basil leaves
 2 tbsp Colavita Aged Red Wine Vinegar
 1/2 tsp salt
 1/4 tsp freshly cracked black pepper

Directions

For the Pasta Salad:
1

Cook the pasta in a large stockpot of salted water until it is al dente, according to package directions. Drain pasta and set aside.

2

Meanwhile, 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.

3

Add 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.

4

Sauté for 3 minutes, stirring occasionally, until the the asparagus is tender but still slightly crisp on the inside. Remove from heat and set aside.

5

In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and pine nuts.

6

Drizzle evenly with the lemon basil vinaigrette, then toss to combine.

7

Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.

For the Lemon Basil Vinaigrette:
8

Whisk all ingredients together in a small bowl or measuring cup until combined.

Lemon Artichoke Pasta Salad

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