The Pioneer Woman Tasty Kitchen
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Artichoke Pasta Salad with Lemon Vinaigrette

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Level: Easy

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Description

This is a summery, light pasta salad with artichokes, bell pepper, green onions, with an amazing lemon vinaigrette.

Ingredients

  • 1 package (16 Oz. Size) Tri-colored Rotini
  • 2 cans (14 Oz. Size) Extra Small Artichoke Hearts, Drained (Save Marinade), Chopped
  • 1 whole Red Bell Pepper, Diced
  • 1 bunch Green Onions, White And Light Green Parts Sliced
  • 3 cloves Garlic, Minced
  • 1 teaspoon Kosher Salt
  • 1 cup Fresh Lemon Juice
  • ⅔ cups Oil (I Use Olive Oil)
  • 1 teaspoon Ground Mustard
  • 1 teaspoon Freshly Ground Black Pepper, Or To Taste

Preparation

1. Boil pasta to your liking, following directions on package.

2. Rinse pasta with cool water and set pasta aside to cool. Chop your artichokes, red pepper, and green onions. Place them in a large bowl.

3. Mince or press garlic through a press, then mash it with the kosher salt (using the flat portion of a large knife) to pulverize the garlic. In a small bowl, combine lemon juice and oil; whisk to completely combine. Add garlic/salt, ground mustard and pepper and stir to combine.

4. Add pasta and vinaigrette to large bowl, mix and refrigerate until ready to serve!

Notes: I typically only make this about once a year. Each and every year the amount of lemon juice in the vinaigrette scares me and each and every year I regret cutting the amount below what’s listed in the recipe. If you aren’t a fan of lemon, substitute or cut down the amount if you’d like, but we think it’s great!

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