Description
This pasta salad is loaded with marinated artichokes and pasta, and tossed with a bright lemon dijon garlic dressing. It’s a perfect dish for a summer picnic!
Ingredients
Units
Scale
- 6 ounces Pasta Shells
- 2 cloves Garlic
- 1 Tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1/2 tsp Lemon Zest
- 4 tsp Lemon Juice
- 1/2 cup Marinated Artichoke Hearts
- 2 Tbsp Artichoke Marinade
- 1 Tbsp Grated Parmesan
- 2 cups Escarole or Lettuce
Instructions
- Cook pasta according to package directions. Reserve ¼ cup pasta water. Drain.
- Mince garlic. Add minced garlic to a small bowl. Add in mayonnaise, mustard, lemon zest, lemon juice and artichoke marinade. Whisk together. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Toss drained pasta into the sauce and coat pasta thoroughly. Mix in artichoke hearts and parmesan cheese. Place in fridge to chill and let flavors develop. 30 minutes to 1 hour.
- When ready to serve, mix pasta and artichokes with rinsed and chopped lettuce or escarole. Serve immediately, sprinkle with additional parmesan cheese if desired. *Note* it is best not to combine pasta/sauce with lettuce until right before serving or the lettuce will wilt.
Notes
Adapted from Everyday Food Magazine November 2012