# Artichoke Pasta Salad

This vegetarian artichoke pasta salad is packed with fiber and perfect for your summer dinner rotation.

- Servings: 6 servings
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 0.25 cup extra virgin olive oil
- 0.25 cup oil from the artichokes
- 2 tsp dijon mustard
- 1 whole Juice and zest from one lemon
- 0.33 cup grated Parmigiano Reggiano or Pecorino Romano
- 0.75 tsp kosher salt
- grilled artichokes, cut in quarters
- 2 cans cannellini, drained
- 3 tbsp chives
- 3 tbsp dill or tarragon
- 0.33 cup toasted pignoli nuts or slivered almonds
- 0.5 lb pasta like pipette rigate, fusilli, orecchiette, or casarecce, cooked al dente
- 8 ounces arugula or baby spinach
- Shaved parm

## Instructions

1. Add all of the dressing ingredients to a large serving bowl and whisk well.
2. Add all of the salad ingredients to the bowl and toss just before serving.

## Equipment

- large serving bowl

## Source

- Original video: https://www.instagram.com/reel/DaA15U4AusW/?igsh=M3MzbWlva3AyZ2lj
- Recipe page: https://www.cliprecipe.com/recipe/4f73a38f-87c6-4f29-afdb-79259052e9ce
- Extracted: 2026-06-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt