I can't believe HOW TASTY this quick Veggie Pasta Salad Recipe is!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Bring a pot of water to boil for the pasta.

Break down the woody ends of 300 grams of asparagus and chop into bite-sized pieces.

Boil your favorite pasta according to package instructions, stirring occasionally.

Two minutes before the pasta is done, add the chopped asparagus and boil for an additional two minutes.

Strain the pasta and asparagus and transfer to an ice bath to prevent further cooking.

Finely chop 40 grams of parsley and place it in a large mixing bowl.

Add 350 grams of cherry tomatoes to the mixing bowl.

Thinly slice 1/4 of a red onion and add it to the bowl.

Strain the water from the pasta and asparagus and add them to the salad bowl.

Add 1 cup of chickpeas and 200 grams of artichoke to the salad mixture.

For the vinaigrette, combine 2 teaspoons of salt, a generous pinch of dried oregano, pepper, 3 tablespoons of lemon juice, 2 tablespoons of dijon mustard, and 1/4 cup of olive oil in a jar and shake well to combine.

Pour in half the dressing over the salad and mix gently, reserving the rest for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens