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. Perfect for spring!
Best group text to start a weekday morning: “Grill out tonight?”
Within minutes, most all of our Wednesday-night-hangout friends were on it. “?” said Beth. “Peter and I can bring some veggies for grilling!” said Cass. “I’ve got chicken breasts and veggie burgers!” said Rachel. “I’ve got tilapia and wine!” said Sarah. “Do we need more chicken? I have some I can bring!” said Michelle. “We’ll bring chips or something!” said Danielle. “I’ll bring an artichoke pasta salad” said Yours Truly.
And just like that, a delicious plan for the evening was hatched that I looked forward to all day long. Sure enough, it did not disappoint. By the time everyone rolled in after work, the weather was gloriously warm and sunny and un-mosquito-y. The kiddos instantly took to the grassy lawn, where they ran around and played for hours. 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. 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. Loved every minute of it.
Oh, and I also have to say — the night started on the most adorable note too. When I first walked in the door to Rachel’s house, her sweet little 4-year-old daughter looked up from her toys and exclaimed, “Ali! YOU get to marry BARCLAY!” I laughed and said, “Yes, yes I do! 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?”
Heart = melted.
Yep. Sweet little kiddos who ask the best questions. Sunny spring nights firing back up the grill. Easy times with friends who know one another so well. An impromptu pasta salad that had everyone asking for the recipe. So simple. And so good.
Wednesday night for the win!
How To Make A Lemony Artichoke Salad | 1-Minute Video
Lemony Artichoke Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 -10 servings 1x
Description
This easy Lemony Artichoke Pasta Salad is quick and easy to make ahead, tossed with a zippy lemon basil vinaigrette, and SO delicious!
Ingredients
Pasta Salad Ingredients:
- 1 pound uncooked pasta (I used gemelli)
- 1 tablespoon olive oil
- 1 pound asparagus, chopped into bite-sized pieces (tough ends discarded)
- 4 cloves garlic, minced
- fine sea salt and freshly-ground black pepper
- 1 (14 ounce) jar artichoke hearts, drained and halved
- 2/3 cup coarsely-grated Parmesan cheese, plus extra for serving
- 1/2 cup toasted pine nuts
Lemon Basil Vinaigrette Ingredients:
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup olive oil
- 1/4 cup roughly-chopped fresh basil leaves
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Instructions
- Make the vinaigrette. Combine all of the vinaigrette ingredients in a jar, seal, and shake vigorously for 20 seconds or until emulsified.
- Cook the pasta. Cook the pasta in a large stockpot of generously-salted boiling water until al dente. Transfer the pasta to a strainer, then rinse and drain it thoroughly with cold water until chilled.
- Sauté the asparagus and garlic. Heat the olive oil in a large sauté pan over medium-high heat. Add the asparagus and sauté for 5 minutes, stirring occasionally, until crisp-tender. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
- Combine. In a large mixing bowl (or you can reuse the stockpot), combine the chilled pasta, vinaigrette, asparagus mixture, artichoke hearts, Parmesan and pine nuts. Toss until evenly combined.
- Serve. Serve immediately, garnished with extra Parmesan, or refrigerate in a sealed container for up to 3 days. Enjoy!
Whole family really enjoyed salad! I made it early and we ate it at the pool for dinner. Delicious! Thanks for a summer keeper. I was surprised how “basily” it tasted with only the three tablespoons. Sometimes my plants aren’t big enough to give me a cup or two needed for pesto.
Amazing!!! I ran out of olive oil and only used 1/8 cup and it was plenty. I also didn’t have asparagus, but used cherry tomatoes sauteed in coconut oil, garlic and s&p. Even my kids liked it! Will definitely be making this again! <3
Is this served hot or cold?
I usually serve it chilled, but hot works too! :)
Hi! Looks delicious. Was just wondering what I could use instead of pine nuts-or any nuts for that matter as I am highly allergic! Thanks :)
Thanks, Aubrie, we hope you enjoy! And you could just leave the pine nuts out.
Made it twice! Love it! Very refreshing.
We’re so happy you enjoyed it, Tina!
I can’t wait to try this. It sounds amazing. Can you tell me exactly how and for how long you cook the pine nuts. Thank you so for this recipe.
Thanks, Peggy, we hope you enjoy it! We just lightly dry-toast the pine nuts in a skillet over medium-low heat (watch them carefully as they can burn really quickly)!
First time I have been moved to post a comment but had to show my appreciation for this SO TASTY recipe! 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. I could not stop ‘tasting’ this when it was all put together!! Delicious! Thank you!
Thanks for sharing with us, Pat — we’re so happy you loved this! :D
I made this last night and it was soooo good. Thank you! Didn’t change anything!
We’re so glad to hear that, Liz — thanks for giving it a try! :)
Sounds delicious. Plan on making it next w/e. My only question is how many people does this serve?
Thanks, Nancy! The serving size is listed above the recipe title in the recipe box, and it’s 8-10. Enjoy!
Made this tonight. Used pistachios because I don’t like pine nuts, left out basil because didn’t have any and it was excellent!
We’re so glad you enjoyed it, Judy, and we bet it was awesome with the pistachios! :)