Artichoke hearts + basil vinaigrette pasta salad
Pasta and rice salads are the worst thing that ever happened to the BBQ/picnic history. Tomatoes are always wilted, sauce is 99,9% of the time mayonnaise… I hate it. Plain and simple.
So…? I made one anyway because I don’t want to die dumb. And I’m glad I did because this one is going to rock my summer. A delicious homemade basil vinaigrette, artichokes hearts which I love despite everyone around me hating it.
That is a really good pasta salad and it changes from the everlasting: ham, tomatoes, pasta, cheese we’ve been eating for 20 years! I guess that with some thin wild asparagus that’ll be good too but green beans do the tricks real good.
Artichoke hearts + basil vinaigrette pasta salad (serves 4-6):
- 250g uncooked pasta
- 4-6 artichoke hearts (canned)
- 150g green beans
- 1 shallot
- 60ml olive oil
- 2 tbsp white wine vinegar
- 3 tbsp lemon juice
- 10 basil leaves
Cook the pasta according to package direction for an al dente. When cooked, drain and rinse under cold water.
Drain the artichoke hearts and quarter it.
Finely slice the shallot.
Cut the green beans in bite size pieces and cook in a pan for a couple minutes with a drizzle of olive oil.
In a big serving bowl, add pasta, artichokes, shallot and green beans.
In a small bowl, mix oil, vinegar, lemon juice and basil leaves finely sliced.
Pour the sauce on the salad, toss it really well.
Refrigerate until ready to serve.