Asparagus and Artichoke Pasta Salad
Photo by Leslie Dabney
Asparagus and Artichoke Pasta Salad
- Yield: Serves 6-8 1x
Description
Spring is when asparagus is harvested in the San Francisco Bay Area, so that’s the time to enjoy it at its best in this delightful main dish salad. Remember that the fattest spears are the most young and vigorous, and it’s easy to snap off or peel away the tough parts.
Ingredients
- 12 ounces short pasta, any shape
- 1 pound of asparagus, tough ends discarded and then cut in 1/4-inch pieces
- 1 (10-ounce) can of drain artichoke hearts, roughly chopped
- 12 ounces cherry tomatoes, cut in half
- 6 scallions, thinly sliced
- 1/2 teaspoon each salt and pepper
- 1/4 cup fresh dill, chopped
- 1 cup crumbled feta cheese
Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt and pepper
- 2 teaspoons dried oregano
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
When the pasta has 2 minutes left to cook, add chopped asparagus to the pot with the pasta and cook.
Drain cooked pasta and asparagus in a colander and run cold water over them to cool. Set aside to fully drain.
In a large mixing bowl, add chopped artichoke hearts, tomatoes, and green onions. Add cooked pasta and asparagus to the bowl. Season with ½ teaspoon each of salt and pepper and the chopped dill.
Whisk all dressing ingredients together in a bowl.
Pour dressing over pasta salad and gently mix to combine. Top with crumbled feta cheese and serve. The pasta salad can be stored for 2 days in the refrigerator.
Wine Pairing Suggestions
2023 Fenestra Winery Sauvignon Blanc
2022Bent Creek Winery Chardonnay
- Category: Salad
