Asparagus & Artichoke Pasta Salad
Ingredients
1 pound penne pasta
1 pound fresh asparagus
1 cup frozen peas
1 (14 oz.) jar of artichoke hearts
1 cup shaved parmesan cheese
2 Tbsp chopped fresh basil
1/2 cup olive oil
1/2 cup red or white wine vinegar
3 Tbsp lemon juice
pinch of salt and pepper
Instructions
Boil pasta until it's almost to the al dente stage, around 6 minutes. Add chopped asparagus and peas into the boiling pot with the pasta, and cook for 2 to 3 minutes. Drain and immediately pour into a bowl of ice water, then drain again. Chop artichokes and add to the pasta. Shave parmesan cheese and add to the pasta. To make the dressing, combine oil, vinegar, lemon juice, salt, and pepper, and shake. Pour half of dressing over past, stirring to coat, and save the rest to drizzle over before serving.
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