Cindy's Artichoke & Asparagus Lemon Pasta Salad

Cindy's favorite supper! This delicious Artichoke & Asparagus Lemon Pasta Salad is delicious and super easy to make.  It feels like Spring...and we all need a little Spring!

Ingredients

Pasta Salad

• 1 pound (16 ounces) uncooked pasta, Strozzapreti
• 1 tablespoon Tuscan Herb Extra Virgin Olive Oil
• 1 bunch (about 1 pound) asparagus, chopped into bite-sized pieces
• 4 cloves garlic, peeled and thinly sliced
• Kosher salt and freshly-cracked black pepper
• 1 (14 ounces) jar artichoke hearts, drained and roughly chopped
• 2/3 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 cup toasted pine nuts
• 1 batch Tuscan Herb Lemon Vinaigrette (see below)

 Dressing

• 1/4 cup Tuscan Herb Extra Virgin Olive Oil
• 3 tablespoons freshly-squeezed lemon juice
• 3 tablespoons finely chopped fresh basil leaves
• 2 tablespoons Meyer Lemon White Balsamic Vinegar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly-cracked black pepper

 Directions

1. Cook the pasta in a large stockpot of generously salted water until it is al dente. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.  Set aside.
2. Heat oil in a large saute pan over medium-high heat. Add chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine.  Sauté for 3 minutes, stirring occasionally.  Stir in sliced garlic, and continue sautéing the mixture for 1-2 minutes more, stirring occasionally, until the garlic is fragrant and the asparagus is tender but still slightly crisp on the inside.  Remove from heat and set aside.
3. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan, and toasted pine nuts. Drizzle evenly with the Tuscan Herb Lemon vinaigrette, then toss to combine.
4. Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.

To make vinaigrette

1. Whisk all ingredients together in a small bowl or measuring cup until combined.