A recent, zesty pasta salad with artichokes, white beans, arugula, and basil—tossed in lemon dressing and topped with Parmesan. Excellent for lunch, dinner, or meal prep.
For the salad:
- 8 oz fusilli pasta, or pasta of your selection
- 4 cups arugula
- 15.5 oz can cannellini beans, rinsed and drained
- 12 oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped basil
- Kosher salt and black pepper, to style
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 shallot, minced
- 1 tablespoon freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed pepper flakes
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Carry a big pot of salted water to a boil and prepare dinner till al dente, in accordance with package deal directions. Drain and rinse with chilly water.
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Whereas the pasta is cooking, make the dressing. In a small bowl or jar, whisk collectively the olive oil, lemon juice, lemon zest, shallot, Parmesan cheese, Dijon mustard, honey, salt, and crushed purple pepper flakes.
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In a big bowl, mix the pasta, arugula, beans, artichoke hearts, Parmesan cheese, and basil.
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Pour the dressing over the salad and stir till effectively mixed. Season with salt and pepper, to style.
The right way to Retailer: Retailer your pasta salad in an hermetic container in the fridge for up to 4 days. If you know you’ll be consuming it over a few days, hold the arugula separate and combine it in recent with every portion. The flavors really deepen as it sits, so leftovers are something however boring. If it appears a bit dry after chilling, simply stir in a drizzle of olive oil and a squeeze of lemon earlier than serving to convey it again to life.
Energy: 413kcal, Carbohydrates: 45g, Protein: 14g, Fats: 18g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 9g, Ldl cholesterol: 8mg, Sodium: 589mg, Potassium: 511mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1017IU, Vitamin C: 18mg, Calcium: 181mg, Iron: 4mg
