Asparagus & Artichoke Pasta Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different flavor profile and are often less expensive.

Cut off the bottom third of 1 pound of asparagus and cut the rest into smaller pieces.

Boil water in a medium-sized sauce pot and season it generously with salt.

Add the penne pasta to the boiling water.

When the pasta is almost ready but not quite al dente, add the asparagus and 1 cup of frozen peas to the boiling water and let cook for 1-2 minutes.

Drain the pasta and vegetables, then pour them into a bowl of ice water to shock and cool them down quickly.

Drain again after cooling.

Cut the artichoke hearts into thirds or halves and add them to the bowl with the pasta and vegetables.

Use a box grater to slice thin pieces of Parmesan cheese and add them to the mixture.

Stack fresh basil leaves and slice them with herb scissors, then add to the bowl.

In a separate container, combine 1/2 cup olive oil, 1/2 cup red wine vinegar, 3 tablespoons lemon juice, a pinch of salt, and black pepper to make the vinaigrette. Shake well to combine.

Pour about half of the vinaigrette over the pasta salad and mix. Reserve the rest for later to keep the salad moist.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens