Asparagus and Artichoke Pasta Salad

 Asparagus and Artichoke Pasta Salad

6-8 servings


12 ounces short pasta, any shape

1 pound of asparagus, tough ends discarded and then cut in ¼ inch pieces

10 ounce can of drain artichoke hearts, roughly chopped

12 ounces cherry tomatoes, cut in half

6 green onions, thinly sliced

½ teaspoon each salt and pepper

¼ cup fresh dill, chopped

1 cup crumbled feta cheese


Dressing:

⅓ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon red wine vinegar

1 teaspoon honey

1 teaspoon garlic powder

½ teaspoon each salt and pepper

2 teaspoons dried oregano


Bring a large pot of salted water to a boil on high heat.  Add pasta and cook according to packaged directions.


When the pasta has 2 minutes left to cook, add chopped asparagus to the pot with the pasta and cook


Drain cooked pasta and asparagus  in a colander and run cold water over the pasta and asparagus to cool.  Set aside to fully drain.


In a large mixing bowl, add chopped artichoke hearts, tomatoes and green onions.  Add cooked pasta and asparagus to the bowl.  Season with ½ teaspoon each of salt and pepper and dill. 


Whisk together all the dressing ingredients in a bowl. 


Pour dressing over pasta salad and gently mix to combine. Top with crumbled feta cheese and serve.  The pasta salad can be stored for 2 days in the refrigerator.






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