Description
This lemony artichoke pasta salad is zesty, fresh, comforting, and delicious. It combines tender pasta and marinated artichoke hearts with grilled asparagus and a bright lemon, garlic, and thyme marinade for the perfect vegan summer meal served cold.
Ingredients
- 3/4 lb cavatappi pasta, or orecchiette, shells, or bowties
- 2 x 14 oz cans artichoke hearts, quartered and packed in water
- 1 lb asparagus, or broccoli florets or baby spinach
- 1/3 cup fresh basil leaves, optional for garnish
- 2 lemons, juiced
- 5-6 Tbsp extra virgin olive oil
- 3 cloves garlic, grated, plus more if desired
- 10 sprigs thyme, leaves only
- 1/2 tsp sea salt, plus more to taste
- Freshly cracked black pepper
- Zest from 1 lemon
Instructions
- Drain the artichoke hearts and add them to a mixing bowl. Zest one lemon over the top and grate in the garlic. Squeeze the juice from both lemons over the artichokes, then drizzle with olive oil. Add sea salt, thyme leaves, and freshly cracked black pepper. Toss well to coat and let the artichokes marinate while you cook the pasta.
- Rinse and trim the asparagus, discarding any tough parts. Preheat a cast iron skillet over medium-high heat and add the asparagus. Grill until al dente and lightly marked, taking care not to overcook it. Transfer to a cutting board and cut into approximately 2-inch pieces.
- Bring a large pot of water to a rolling boil and season generously with sea salt. Cook the pasta according to the package directions until al dente.
- Drain the pasta and immediately rinse it under cold water to stop the cooking process and prevent the pieces from sticking together.
- Transfer the cooked pasta to a large salad bowl with the grilled asparagus. Add the marinated artichoke hearts along with all of the marinade. Toss well until everything is evenly combined and the pasta is coated.
- Taste and adjust the seasoning with additional lemon juice, salt, and black pepper. Garnish with fresh basil and a pinch of red chili flakes if desired. Serve cold.
Notes
- Use a short pasta shape such as cavatappi, orecchiette, shells, or bowties. Cook the pasta only until al dente and rinse it immediately under cold water.
- Use artichoke hearts packed in water rather than oil because they will be marinated in the lemon and olive oil dressing.
- Quickly grilled asparagus adds a pleasant crunch and can be replaced with broccoli florets, snap peas, or sautéed spinach.
- Optional additions include vegan parmesan, vegan feta, vegan mozzarella balls, black olives, roasted peppers, sweet marinated cherry peppers, or sliced leftover vegan chicken.
- The salad travels well in a lunch box and can be stored in an airtight container in the refrigerator for up to a week. Remix well before serving.
- The artichokes can be marinated a couple of days ahead and refrigerated in a covered container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Pasta Salad
- Method: Stovetop
- Cuisine: Italian