Marinated-Artichoke and Green-Bean Pasta Salad

By Cubby

Ingredients

• 1 1 1 pound cavatappi or other short, corkscrew-shaped pasta
• Kosher salt
• 1 1 2-inch pound green beans, trimmed and cut into 2-inch pieces
• 3 3 3 tablespoons extra-virgin olive oil
• 2 2 12 jars (each 12 ounces) marinated artichoke hearts
• 2 2 2 cups packed flat-leaf parsley leaves, chopped
• 1 2 zest of 1 lemon, plus 2 tablespoons fresh juice
• 1/2 1/2 1 cup thinly sliced red onion (from 1 small onion)
• 1/2 1/2 1/2 cup finely grated Parmesan
• Red-pepper flakes, for serving

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

1.Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.

2.Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.