Chilled Artichoke and Asparagus Pasta Salad with Lemon and Red Wine Viniagrette

Tuesday, May 30, 2017



One of my favorite things about summer coming up is the food.  Actually my favorite thing about any season is the food.  But in the summer, there are so many light flavors and grilled veggies that I really love. Eating outside on a warm night under string lights with a fire pit...that really sounds like the perfect night.

My first recipe that I'm going to share for the summer is something that's super easy, and as usual, totally vegan and plant based.  Summer is the easiest season for vegan food.  Most of the bbq stuff you eat is already vegan, maybe just needs a few minor adjustments! Veggies and fruit on the grill are great and super easy, and of course...pasta salad.

This recipe for chilled artichoke and asparagus pasta salad is DELICIOUS and honestly couldn't be easier to make.  And it's paired with a vinaigrette made with red wine vinegar and lemon juice that ties it all together.


Ingredients: 
Pasta- your choice, I prefer Casarecce for this dish
1 bunch asparagus
2 jars marinated artichoke hearts
1 table spoon capers
a bunch of olive oil
red wine vinegar
2 lemons
1 cup pine nuts (more or less, depending on taste)
salt
pepper
2 garlic cloves

Begin boiling pasta and while that's bubbling thinly coat the bottom of a large pan with olive oil (THINLY).  Dice the garlic and toss in the heated oil.  Chop the asparagus into bite sized pieces and toss into the pan, before the garlic gets brown.  Let this simmer for a bit then squeeze the juice of one lemon into the pan.  Slightly drain the artichoke hearts and roughly chop them, then add them to the pan.  Add the capers and simmer with salt and pepper to taste.

In a separate bowl, mix in a few table spoons of olive oil and the same amount of red wine vinegar. I don't really measure this part out, just eyeball it.  Add in salt and pepper and whisk.  I also have this great black truffle salt that is really a great addition to this if you like. Don't be afraid to experiment!

Drain the past and put in a bowl.  When the veggie mix is done, toss in with the pasta and stir in the vinaigrette and top with pine nuts.  I also toss in the lemons that have been juiced for some added flavor and garnish.  I also top with parsley because I like a pretty picture.

I love this with grilled Field Roast "sausages" or veggie burgers (we had this with Beyond Burger patties and they were AMAZING).  Is also perfect on its own for lunch.


Also these flowers are too gorgeous and I'm just incredibly, embarrassingly excited for Summer.

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