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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Asparagus Lemon Pasta Salad with Artichokes Recipe

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This recipe for Asparagus Lemon Pasta Salad with Artichokes is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD:
1 lb. small pasta, cooked al dente, drained, tossed with a little olive oil & cooled (I use bow ties)
1 lb. asparagus, cooked crisp & sliced into 1 in. pieces
4 garlic cloves, minced very finely
1 jar artichoke hearts, drained & cut into quarters
2/3 c. freshly grated Parmesan cheese
1/2 c. toasted pine nuts
1 bunch scallions, white & some green, sliced thinly
grated peel of 1 - 2 lemons (to taste)

DRESSING:
1/4 c. olive oil
3 T lemon juice
3 T chopped fresh basil
2 T red wine vinegar
salt & pepper to taste
Directions:
Directions:
Toss salad ingredients in large bowl.
Whisk together dressing ingredients, pour dressing gradually over salad & toss thoroughly.
Best if it sits for at least an hour before serving. Taste & adjust seasoning (may need salt & pepper).
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
about an hour, if pasta is already cooked
Personal Notes:
Personal Notes:
I'm not a pasta salad fan; I usually find it gummy & unappealing. But it's often the perfect thing for a summer buffet. Since I think lemon is the solution to everything, I experimented, & read & combined lots of recipes, & came up with this light delicious version. It was a hit in Southold in 2017. This is for you, Kathy!

 

 

 

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