Print
Spring Asparagus Pasta Salad with artichokes

Spring Asparagus Pasta Salad

This easy Spring Artichoke Pasta Salad is quick and easy to make ahead and is SO delicious! Serves 4 as a main, or 6 or more, as a side.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 585 kcal
Autor Elle

Ingredients

For the pasta salad:

  • 400 g uncooked short pasta I used torchiette
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch asparagus sliced on the bias into bite-sized pieces (500 g)
  • 1 medium zucchini sliced thinly with a mandoline
  • 3 cloves garlic minced
  • sea salt and freshly-cracked black pepper to taste
  • 1 x 310 g jar artichoke hearts (in brine or marinated), drained and coarsely chopped
  • 4 green onions, finely chopped
  • 1 tablespoon capers (in brine), drained and coarsely chopped
  • generous handful baby spinach leaves, coarsely chopped
  • 40 g parmesan cheese, plus extra for serving
  • 30 g pine nuts, lightly toasted

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 3 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon finely chopped fresh dill leaves
  • 1/2 teaspoon sea salt
  • freshly ground black pepper

Method

  1. Cook the pasta in a large pot of salted water until al dente (according to package directions). Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
  2. Meanwhile, as the pasta is cooking, heat the oil in a large skillet over medium-high heat. Once the pan is hot, add the chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 4 minutes, stirring occasionally.
  3. Stir in the garlic and zucchini, plus 1 tablespoon water (this helps steam the vegetables) and continue sautéing for 1 minute more, stirring occasionally, until the garlic is fragrant. The asparagus should be tender but still slightly crisp on the inside and the zucchini only slightly cooked. Remove from heat and set aside.
  4. In a small bowl, whisk together dressing ingredients together in a small bowl until combined.
  5. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, green onions, capers, spinach, parmesan and toasted pine nuts. Drizzle with the dressing, then toss to combine.
  6. Serve garnished with additional parmesan, if desired. Enjoy!
  7. This spring asparagus pasta salad also keeps well. Just cover it and refrigerate it in a sealed container (for up to 2-3 days).

Notes

If using capers in vinegar, rinse before using.