Lemony Artichoke Pasta Salad Recipe

1. Cook the pasta in a large stockpot of generously-salted water until it is al dente, according to package directions.  Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot.  Set aside.

2. Meanwhile, as the pasta water is heating and the pasta is cooking, heat oil in a large saute pan over medium-high heat.  Add chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine.  

3. Sauté for 3 minutes, stirring occasionally.  Stir in sliced garlic, and continue sautéing the mixture for 1 to 2 minutes more, stirring occasionally, until the garlic is fragrant and the asparagus is tender but still slightly crisp on the inside.  Remove from heat and set aside.

4. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and toasted pine nuts.  Drizzle evenly with the lemon basil vinaigrette, then toss to combine.

5. Serve immediately, garnished with extra Parmesan if desired.  Or cover and refrigerate in a sealed container for up to 3 days.

Vinaigrette:

1. Whisk all ingredients together in a small bowl or measuring cup until combined.