This easy Lemony Artichoke Pasta Salad is quick and easy to make ahead, tossed with a zippy lemon basil vinaigrette, and SO delicious!
- 1 pound (16 ounces) uncooked pasta (regular or gluten free)
- 1 tablespoon olive oil
- 1 lb boneless chicken breasts, pounded thin with a ballot (I use a zip lock bag to hold the chicken while I pound it thin)
- 1 bunch (about 1 pound) asparagus, chopped into bite-sized pieces
- 2 Tbsp. minced garlic
- 1 tsp. Kosher salt and freshly-cracked black pepper
- 1 (14 ounce) jar (marinated or plain) artichoke hearts, drained and roughly chopped
- 2/3 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup slivered almonds
Lemon Vinaigrette Dressing:
- 1/4 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 3 tablespoons finely-chopped fresh basil leaves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly-cracked black pepper
- Cook the pasta in a large stockpot with salted water until it is al dente, according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
- Meanwhile, as the pasta water is heating and the pasta is cooking, heat oil in a large saute pan over medium-high heat. Season chicken with salt and pepper on each side. Add chicken and cook for 5 minutes on each side until cooked through. Set aside to rest.
- Add chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 3 minutes, stirring occasionally. Stir in 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.
- In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan, and slivered almonds.
- Make the dressing by whisking all the ingredients together in a small bowl until combined.
- Drizzle pasta evenly with dressing then toss to combine.
- Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.