Lemon Artichoke Pasta Salad with Arugula

This bright and zesty pasta salad turned out so good! It is the perfect balance of fresh, and savory with a touch of heat. It’s quick to throw together, full of flavor thanks to marinated artichokes and lemon, and makes a beautiful side or light meal. The arugula softens just slightly from the warmth of the pasta, giving it a fresh bite without being overpowering. Bonus: it’s just as good cold the next day (if you have any leftovers!).

Ingredients

Salad:

• 2 cups cooked pasta (any short variety works well)

• ½ cup diced marinated artichoke hearts

• 1½ handfuls lightly chopped arugula

Dressing:

• Zest and juice from 1 lemon

• 2 cloves garlic, minced

• 1 small shallot, finely minced

• ¼ cup oil from the marinated artichokes

• ¼ cup freshly shredded Parmesan cheese

• Salt and pepper, to taste

• Red pepper flakes (optional, for a little heat)

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Directions

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. While the pasta cooks, prepare the dressing. In a small bowl or measuring cup, whisk together the lemon zest and juice, garlic, shallot, and artichoke oil. Stir in the Parmesan and season with salt, pepper, and red pepper flakes if using.

3. Dice the marinated artichoke hearts and lightly chop the arugula.

4. While the pasta is still warm, place it in a large bowl and add the arugula on top to let it soften slightly. Add the diced artichokes and pour the dressing over everything. Toss gently to combine until evenly coated.

5. Serve warm, at room temp, or chilled—this salad is good at every temperature!