RECIPE: Lemony Asparagus and Artichoke Pasta Salad 

Author:

Category:

Elegant and delicious, this salad will win raves. It’s usually the first pasta salad in the spring as local asparagus comes up in May. Add spring watercress, especially if you can find it growing locally in the wild, or substitute another spring green. This salad tastes and looks best on the day it’s made. Serves 6.

Ingredients

1 can (14 ounces) artichoke hearts

3 tablespoons olive oil, divided

12 ounces bowtie or other small-shaped pasta

1 pound asparagus, bottom 2 inches trimmed, cut into 1 1/2-inch pieces

1 – 2 cups watercress, washed, dried, and roughly chopped, or 1/3 cup minced parsley

1 cup feta cheese

Lemon Dressing

Grated zest of 1 lemon

3 tablespoons lemon juice

1 garlic clove, minced

3 tablespoons olive oil

1/2 teaspoon kosher salt

Pepper

Directions

  1. Preheat the oven to 400˚. Drain the artichokes, rinse well and cut them into quarters. Pat dry with paper towels and place on a parchment-lined baking sheet. Toss the artichokes with 1 tablespoon of the oil and bake until edges begin to crisp, about 15 to 20 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain the pasta and drizzle with 1 tablespoon of the oil. Shake strainer a few times to distribute the oil and let steam escape! Set aside to cool.
  3. Heat a heavy skillet or cast iron pan over medium-high heat. Add the remaining tablespoon olive oil and the asparagus pieces. Cook asparagus until just crisp-tender, about 4 minutes, stirring often. Place in a bowl to cool.
  4. When the pasta and asparagus are cool, combine them with the watercress or parsley in a large bowl. To make the dressing, in a small bowl, whisk together the lemon zest, lemon juice, garlic and oil. Season with salt and pepper. Just before serving, add dressing to the pasta and mix. Transfer the salad to a serving dish, and top with the roasted artichokes and feta cheese.

Latest Stories

Many Hands are Digging Santa Barbara Out of its Food Waste Problem

A new facility in Santa Barbara hopes to divert over 85% of the county's organic waste....

A Day in the Life of a Wildland Firefighter

As the Western United States and other arid climates around the world face increased wildfire activity,...

See the Park in a Parking Lot

How university students re-imagined parking spaces in the heart of downtown Toronto On September 17th, 2021, students...

Bluedot Living Poll: Tell Us About Your Eco-Habits!

Tell us about your eco-habits!Tell us about your eco-habits!Tell us about your eco-habits!Thanks for your input!...

Join the City Nature Challenge Today

This worldwide competition showcases your community’s wild side. The City Nature Challenge kicks off April 29. Cities...

It’s All About the Birds and the Bees: Attracting Pollinators to Your Garden

What you didn’t know about ladybugs, butterflies, bees and hummingbirds, and how you can be a...

Grateful Hearts Redirects Vermont’s Food Waste

An ambitious (and replicable) program in Vermont turns surplus food into delicious meals for the hungry,...
Catherine Walthers
Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

Read More

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here