Artichoke Pasta Salad

Yield

4 people

Time

25 minutes

This quick and easy vegan artichoke pasta salad belongs in your summer repertoire. Refreshing when served cold on a hot day but also nice served at room temperature as soon as you toss it together. 

Ingredients

– 3/4 lb cavatappi pasta orreciette, shells, shallbows – 2 X 14 oz cans artichoke hearts (quartered + packed in water) – 1 lb asparagus (broccoli florets or baby spinach) – 1/3 cup fresh basil leaves (optional for garnish) Marinade – 2 lemons juiced – 5-6 Tbsp extra virgin olive oil – 3 cloves garlic grated (+ more if desired) – 10 sprigs thyme leaves only – 1/2 tp sea salt + freshly cracked black pepper – zest from 1 lemon

1. Drain the artichoke hearts and add them to a mixing bowl. Zest one of the lemons over the top and grate the garlic cloves. Squeeze the juice from 2 lemons and drizzle with the olive oil. Sprinkle with the sea salt, thyme leaves and some freshly cracked black pepper to taste. Toss to coat well and let marinate while you cook the pasta. (You can also marinate the artichokes a couple of days ahead and refrigerate covered).

2. 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 you start seeing some grill marks. Try not to overcook it, it should only take a few minutes depending on their thickness. Transfer to a cutting board and cut them into 2 inch pieces, a size similar to that of your pasta shape is ideal.

3. Bring a large pot of water to a rolling boil and season generously with sea salt. (Your pasta water should taste like the sea). Boil the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and to make sure the macaroni doesn't stick to each other.

4. Transfer the cooked pasta to a large salad bowl together with the asparagus. Spoon the marinated artichoke hearts together with all the marinate over the top. Mix well until combined and all the pasta is nicely coated.

5. Taste and adjust seasonings with more lemon juice, salt and pepper. Serve garnished with the basil and a pinch of red chili flakes; or your favorite add ins like vegan parmesan or feta, black olives, roasted peppers etc..

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