Lemon Artichoke Arugula Pasta Salad

No ratings yet

Lemon Artichoke Arugula Pasta Salad

Recipe from Two Peas and Their Pod

A fresh, zesty pasta salad with artichokes, white beans, arugula, and basil—tossed in lemon dressing and topped with Parmesan. Perfect for lunch, dinner, or meal prep.

Prep Time10

Cook Time12

Total Time22

Course: Pasta

Cuisine: Italian

Keyword: artichoke, arugula, lemon, pasta

Servings:

Calories: 413kcal

Ingredients

For the salad:

8 oz fusilli pasta, or pasta of your choice
4 cups arugula
15.5 oz can cannellini beans, rinsed and drained
12 oz jar marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped basil
Kosher salt and black pepper, to taste

For the dressing:

1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 shallot, minced
1 tablespoon freshly grated parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon crushed pepper flakes

Instructions

Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, shallot, Parmesan cheese, Dijon mustard, honey, salt, and crushed red pepper flakes.
In a large bowl, combine the pasta, arugula, beans, artichoke hearts, Parmesan cheese, and basil.
Pour the dressing over the salad and stir until well combined. Season with salt and pepper, to taste.

Notes

How to Store: Store your pasta salad in an airtight container in the fridge for up to 4 days. If you know you’ll be eating it over a few days, keep the arugula separate and mix it in fresh with each portion. The flavors actually deepen as it sits, so leftovers are anything but boring. If it seems a bit dry after chilling, just stir in a drizzle of olive oil and a squeeze of lemon before serving to bring it back to life.

Nutrition