Description
A quick and easy delicious pasta salad with fresh tomatoes, grilled artichokes and asparagus.
Scale
Ingredients
- 12 ounces dried penne pasta
- 12 ounces asparagus, (trimmed and cut into 1 inch pieces)
- 1 pint cherry tomatoes, (halved)
- 1 12 ounce jar marinated artichokes, chopped
For the dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3–4 tablespoons lemon juice (about the juice of 2 lemons)
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
Instructions
- Bring a large pot of water to a boil. Add a couple large pinches of salt and add the asparagus. Cook for 1-2 minutes, then use a slotted spoon to scoop them out and immediately place them in a bowl of ice water. Drain asparagus and set aside. Bring the same pot of water back to a boil and add the pasta. Cook according to package, about 10-12 minutes.
- Meanwhile, make the dressing by whisking together the olive oil, red wine vinegar, lemon juice, salt, and oregano.
- Once pasta is done cooking, drain and pour into large serving bowl. Toss pasta with a tiny bit of the dressing just so it doesn’t stick together. Then add the asparagus, tomatoes, artichokes, and enough dressing to coat well. Toss and serve room temperature or cold!