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Fresh Spring Pasta Salad with Artichokes Easy Homemade Recipe for Lemon Vinaigrette

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A light, fresh, and satisfying pasta salad featuring jarred marinated artichokes and a bright lemon vinaigrette. Perfect for spring, this salad is quick to make and versatile for various dietary needs.

Ingredients

Scale
  • 8 ounces (225g) short pasta like rotini, penne, or farfalle
  • 1 cup (150g) jarred marinated artichoke hearts, drained and quartered
  • 1 cup (150g) cherry tomatoes, halved (optional)
  • 1/2 cup (75g) thinly sliced cucumber
  • 1/4 cup (40g) finely diced red onion
  • 1/2 cup (30g) fresh baby spinach or arugula
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste
  • 1 small garlic clove, minced (optional)
  • 2 tablespoons chopped fresh basil or parsley (optional)
  • Crumbled feta or shaved Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely, about 5 minutes.
  3. While pasta cooks, halve cherry tomatoes, slice cucumber thinly, finely dice red onion, chop fresh herbs if using, and quarter and drain jarred artichoke hearts.
  4. In a medium bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, minced garlic (if using), salt, and pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, combine cooled pasta, artichokes, cherry tomatoes, cucumber, red onion, and greens. Pour lemon vinaigrette over the salad.
  6. Gently toss everything together using tongs or two large spoons to coat evenly without smashing the ingredients.
  7. Taste and adjust seasoning with salt, pepper, or lemon juice if needed. Sprinkle crumbled feta or shaved Parmesan and garnish with fresh herbs if desired.
  8. Let the salad sit for 10-15 minutes before serving to allow flavors to meld, or serve immediately for a fresher crunch.

Notes

Do not overcook pasta; rinse with cold water to stop cooking and prevent sogginess. Drain artichokes thoroughly to avoid watery salad. Whisk vinaigrette fresh before mixing. Let salad rest 10-15 minutes for flavors to meld. Toss gently to avoid breaking delicate ingredients. For best texture, add vinaigrette just before serving if making ahead.

Nutrition

Keywords: pasta salad, spring salad, artichokes, lemon vinaigrette, easy recipe, quick dinner, vegetarian, gluten-free option

Find it online: https://eliplate.com/fresh-spring-pasta-salad-with-artichokes-easy-homemade-recipe-for-lemon-vinaigrette/