Artichoke Pasta Salad
A hearty pasta salad featuring grilled artichokes, creamy cannellini beans, fresh herbs, and a bright lemon‑Parmigiano dressing enriched with artichoke oil. Ideal for potlucks, picnics, or make‑ahead meals.
Recipe by Ereka Vetrini· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
30 min estimated total time for 6 servings.
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Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup artichoke oil
- 1/2 tbsp Dijon mustard
- 1 lemon
- 1/3 cup grated Parmigiano Reggiano or Pecorino Romano
- 3/4 tsp kosher salt
- 14 1/2 oz jarred grilled artichokes
- 2 cans cannellini beans
- 3 tbsp chives
- 3 tbsp dill or tarragon
- 1/3 cup almonds or pignoli nuts
- 1/2 lb pasta (pipette rigate, fusilli, orecchiette, or casarecce)
- 8 oz arugula or baby spinach
- Parmigiano Reggiano
Instructions
- 1In a large serving bowl, combine the extra virgin olive oil, artichoke oil, Dijon mustard, lemon juice, lemon zest, grated Parmigiano Reggiano (or Pecorino Romano), and kosher salt; whisk vigorously until the dressing emulsifies and is smooth.
- 2Bring a pot of salted water to a boil, add the pasta, and cook according to package directions until al dente (about 8–10 minutes). Drain, rinse briefly with cool water to stop cooking, and set aside.
- 3While the pasta cooks, drain the jarred grilled artichokes and cut each piece into quarters if not already done; toast the almonds or pignoli nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside to cool.
- 4Drain and rinse the cannellini beans; pat dry with a clean kitchen towel.
- 5Add the cooked, cooled pasta to the bowl with the dressing and toss until every strand is evenly coated.
- 6Stir in the quartered artichokes, drained cannellini beans, chopped chives, dill (or tarragon), and the toasted nuts; toss gently to distribute all ingredients uniformly.
- 7Cover the bowl and refrigerate the salad for at least 15 minutes (or up to 2 hours) to allow the flavors to meld.
- 8Just before serving, fold in the fresh arugula or baby spinach, then garnish the top with shaved Parmigiano Reggiano.
- 9Serve the salad chilled or at room temperature, adjusting salt to taste if needed.
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Frequently asked questions
- How long does it take to make Artichoke Pasta Salad?
- About 30 minutes in total: 20 minutes of prep and 10 minutes of cooking.
- How many servings does this Artichoke Pasta Salad recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Artichoke Pasta Salad recipe come from?
- It was shared by Ereka Vetrini on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Artichoke Pasta Salad?
- Roughly 552 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.