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Lemony Artichoke Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 -10 servings 1x


This easy Lemony Artichoke Pasta Salad is quick and easy to make ahead, tossed with a zippy lemon basil vinaigrette, and SO delicious!



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


  1. Make the vinaigrette. Combine all of the vinaigrette ingredients in a jar, seal, and shake vigorously for 20 seconds or until emulsified.
  2. 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.
  3. 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.
  4. 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.
  5. Serve. Serve immediately, garnished with extra Parmesan, or refrigerate in a sealed container for up to 3 days. Enjoy!