Thursday, May 31, 2012

Lemony Asparagus & Artichoke Pasta Salad

Eating outside makes most of life's little problems go away. We should all eat outside more - or at least close to an open window. Yesterday, Dylan and I went to the beach for the afternoon. It was drizzling very lightly (or as he says "rain a little bit") and we were the only ones there. He spent most of the time digging for sharks teeth like his daddy does. I think we're going to like it here (right after I get used to the $8 half gallon of organic OJ).

This is a great one bowl wonder for beach or backyard eating. It just so happens to come from one of my favorite Vineyard cookbooks, Raising the Salad Bar.

Lemony Asparagus & Artichoke Pasta Salad
slightly adapted from Raising the Salad Bar by Catherine Walthers

serves 6

1 can (14 oz.) artichoke hearts
juice of 1 lemon
3 tablespoons olive oil
1 clove garlic, minced
1/2 pound bow tie pasta (I used whole wheat, use your favorite for GF)
1 bunch asparagus, trimmed and cut into 1" pieces
1 cup watercress, washed, dried, and roughly chopped
1/3 cup chopped parsley 
1 cup feta cheese, diced or crumbled (leave out for vegan)

dressing
grated zest of 2 lemons
juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon salt
black pepper


1. Preheat the oven to 400. Drain, rinse, and quarter the artichokes. Toss artichokes, chopped asparagus, juice of 1 lemon, drizzle of olive oil, garlic, salt and pepper, and spread evenly onto a baking sheet. Bake until edges begin to brown, about 20 minutes.

2. Meanwhile, bring a large pot of salted water to a boil and cook pasta al dente. Toss cooked pasta with a little olive oil and let cool in a strainer.

3. To assemble - grab a big bowl and mix the roasted vegetables, pasta, watercress, parsley, and feta. Whisk together the dressing and toss everything right before serving.


2 comments:

  1. 8 dollars for orange juice! WOW!!! So glad you're loving your new home!

    ReplyDelete
  2. This looks amazing I can't wait to make it!

    ReplyDelete

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