Ingredients
Salad Ingredients
- 8 oz rotini pasta
- 1 cup canned artichoke hearts, drained and chopped
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
Dressing Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
- Drain and cool: Drain the pasta well and rinse briefly under cold water to stop the cooking process, then drain again thoroughly.
- Prepare the dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper until well combined.
- Toss the salad: In a large mixing bowl, combine the cooked pasta, chopped artichoke hearts, cherry tomatoes, and fresh arugula. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Add Parmesan and serve: Sprinkle the freshly grated Parmesan cheese on top. Serve the salad immediately warm, or chill it in the refrigerator for 30 minutes to allow flavors to meld before serving cold.
Notes
- This salad can be enjoyed either warm or chilled according to your preference.
- Feel free to adjust seasoning with salt and pepper to your taste.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- To enhance the salad’s texture, you can add toasted pine nuts or walnuts.
- Make sure to drain the pasta thoroughly to avoid a soggy salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
