Artichoke Pasta Salad

Artichoke Pasta Salad

Photo by Gail B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Coarse salt and pepper

  • 6

    ounces small pasta shells

  • 2

    cloves garlic

  • 1

    tablespoon mayonnaise

  • 1

    teaspoon Dijon mustard

  • ½

    teaspoon grated lemon zest plus 4 teaspoons juice

  • ½

    cup marinated artichokes, plus 2 tablespoons marinade

  • 1

    tablespoon grated Parmesan

  • 2

    cups torn escarole

Directions

In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper. Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve.


Nutrition

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