Lemony Artichoke Pasta Salad
Try this Lemony Artichoke Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 3 tablespoons freshly-squeezed lemon juice
- 1/2 cup toasted pine nuts
- kosher salt and freshly-cracked black pepper
- 1/4 teaspoon freshly-cracked black pepper
- 4 cloves garlic peeled and thinly-sliced
- 1 pound (16 ounces) uncooked pasta (i used gemelli)
- 1 bunch (about 1 pound) asparagus chopped into bite-sized pieces
- 1 (14 ounce) jar artichoke hearts drained and roughly-chopped
- 2/3 cup freshly-crated parmesan cheese plus extra for serving
- 1 batch lemon basil vinaigrette (see below)
- 3 tablespoons finely-chopped fresh basil leaves
- Carbohydrate 2.37518535496946 g
- Cholesterol 0 mg
- Fat 11.8008225105238 g
- Fiber 0.547350007543396 g
- Protein 1.96228875164045 g
- Saturated Fat 0.98569575090892 g
- Serving Size 1 1 -10 serving (82g)
- Sodium 76.1091859056739 mg
- Sugar 1.82783534742606 g
- Trans Fat 1.56477487633762 g
- Calories 116 calories
