Asparagus, pasta and allllll the yummy Spring ingredients… Count me in ;), Tanks, Vivian, we hope you enjoy this! “I’ve got chicken breasts and veggie burgers!” said Rachel. Very good. I also wish I had a standing Wednesday night get-together like this – what a brilliant idea. “Do we need more chicken? Serve immediately, garnished with extra Parmesan if desired. “Peter and I can bring some veggies for grilling!” said Cass. This salad and dressing is perfect. Or cover and refrigerate in a sealed container for up to 3 days. And all the better with some seriously tasty food to bring us all together. Make it in advance and eat all week! Thanks for the recipe! We hope you enjoy! Drizzle evenly with the lemon basil vinaigrette, then toss to combine. And best of all, we all just hung out together on the back deck for hours and hours, catching up on life together and chatting about everything under the sun until late past our bedtimes. Place lemon into a large pot of boiling salted water. Best group text to start a weekday morning: Within minutes, most all of our Wednesday-night-hangout friends were on it. Really soon!” And she broke out into the sweetest smile, and with a twinkler in her eye, leaned in closer and said, “Are you just so excited?”. By the time everyone rolled in after work, the weather was gloriously warm and sunny and un-mosquito-y. dairy free, egg free, nut free, soy free, vegan, (or noodles of choice) (gluten free, if desired). Add the drained pasta and broccoli to the mixing bowl with the other ingredients. The smell of the grill was intoxicating and made all of our food taste downright magical, especially after a long winter of food cooked inside. Pour the dressing over the salad … ★☆ Thank you for sharing! Accessiblity Statement. I added zucchini and omitted the pine nuts because I forgot to buy them! I love gemelli pasta, too =), Good spring idea, it’s time to switch to greens. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil. Thanks, Monica — we hope you enjoy it! :). Thank you. Save my name, email, and website in this browser for the next time I comment. thank you for this recipe. Refrigerate, covered, 2 hours before serving. It's got texture and flavor and could easily feed a crowd. Required fields are marked *, Rate this recipe It’s very lemony :) perfect for summer! I ran out of olive oil and only used 1/8 cup and it was plenty. Pour on the dressing and mix well to combine. My name is Jenn. In a large bowl, combine the pasta, artichokes, prosciutto, green onions, parsley, basil and cheese. Yumm, anything with lemon instantly ups a dish! Sweet little kiddos who ask the best questions. Sometimes my plants aren’t big enough to give me a cup or two needed for pesto. The dressing is light but not top heavy on the lemon. Oh, and I also have to say — the night started on the most adorable note too. Stir in sliced garlic, and continue sautéing the mixture for 1-2 minutes more, stirring occasionally, until the garlic is fragrant and the asparagus is tender but still slightly crisp on the inside. Take out and cool. Then, while the pasta water is heating and the pasta is cooking, simply sauté some asparagus and garlic in olive oil until they are cooked through. Would be better if the pasta was whole wheat! Correction: freshly GRATED Parmesan, not freshly CRATED. Delicious! Ah, good question! You’re welcome to go ahead and toss this one with a dressing beforehand. And just like that, a delicious plan for the evening was hatched that I looked forward to all day long. First time I have been moved to post a comment but had to show my appreciation for this SO TASTY recipe! Just love your salad recipes, and this one appears to be yet another winner! My guests love this as well. Please read my disclosure policy. I served the cheese on the side because my daughter is vegan and we all loved it. This easy Lemony Artichoke Pasta Salad is quick and easy to make ahead, tossed with a zippy lemon basil vinaigrette, and SO delicious! The kiddos instantly took to the grassy lawn, where they ran around and played for hours. more about me ». It should hold up well! Take the artichokes, wash them, and put in the same pot of boiling salted water that the lemon cooked in. Made this for Mother’s Day, and we all LOVED it! Loved every minute of it. One recipe of the Lemon Vinaigrette Dressing is just enough to coat the pasta salad, the way we like it. If you prefer your pasta salads with a LOT of dressing, you may want to double the Lemon Vinaigrette Dressing and use as much as desired. And you could just leave the pine nuts out. The serving size is listed above the recipe title in the recipe box, and it’s 8-10. Love your salad recipes. Thank you! – what else would work instead in this salad? This was delicious. Sauté for 3 minutes, stirring occasionally. Add them together in a large bowl with the cooked pasta, roughly-chopped artichoke hearts, toasted pine nuts, lots of Parmesan (or you could also use crumbled goat or feta cheese). Great recipe ? So for my friends who asked for the recipe — as well as those of you who asked after I shared a pic on my Instagram story — here ’tis! Even my kids liked it! Thank you. Your email address will not be published. Boil for 15-20 minutes or until knife tender. Also, gemelli is one of coolest pasta shapes and I’m surprised it’s not more common…. Meanwhile, add the cucumber, tomatoes, artichoke hearts, and red onion to a large mixing bowl. :). Charmaine Ng | Architecture & Lifestyle Blog, Kosher salt and freshly-cracked black pepper. Thanks, Peggy, we hope you enjoy it! Delicious pasta salad. :D. I can’t wait to try this. Just before you are ready to drain the … So if you have a potluck, or picnic, or a nice spring grill-out with friends coming up, I hope that you’ll give it a try! And so good. Used pistachios because I don’t like pine nuts, left out basil because didn’t have any and it was excellent! It should hold up well! Drizzle with the vinaigrette. If I make this dish ahead of time and refrigerate it do I add the dressing ahead or when I bring it to room temp? Can you buy them already toasted, or do you have to toast them yourself? This delicious Lemon Artichoke Pasta Salad is so fresh and delicious, super easy to make ahead of time, and tossed with a yummy lemon-basil vinaigrette. I could not stop ‘tasting’ this when it was all put together!! I didnt have pine nuts and used slivered almonds the last time and it was delicious. Vegan Potato Salad w/ White Bean Mustard Mayo, Vegan Thanksgiving Ideas to Wow Your Guests, Oven Roasted Rainbow Carrots with Orange and Thyme, Slow Cooker Black Bean Butternut Squash Chili, Sweet Potato Cauliflower Vegan Soup (Gluten Free), Soothing Mushroom Ramen Soup with Crispy Tofu, Vegan Ramen Noodle Soup (30 Minute Recipe! “?” said Beth. Probably nice for spring :), Wow that looks amazing and seems easy to make as well! Season to taste with salt and pepper. Mix well. :). Plan on making it next w/e. I usually serve it chilled, but hot works too! pasta and artichoke. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and toasted pine nuts. In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. I had to make more dressing. We’re so glad to hear that, Liz — thanks for giving it a try! The flavors were very good, and I will make this again. Was just wondering what I could use instead of pine nuts-or any nuts for that matter as I am highly allergic! Can’t wait to try this recipe!! “I’ve got tilapia and wine!” said Sarah. This post may contain affiliate links. I added a few mushroom when sautéing the asparagus and then stir fried a chicken breast in the same pan after removing vegs and garlic. Cover and refrigerate until ready to serve. Make the salad: Cook the pasta according to the package directions; drain and rinse.