Looking for a speedy side dish? This easy pasta salad is for you! It’s perfect for a potluck and literally my new recipe to the rescue.
I’m usually pretty good about reading a recipe start to finish before attempting to recreate it. That way, I can pick up all the ingredients in advance or skip it if the instructions are too fussy. It also helps me plan my day. If I decide to make some type of yeast bread, for example, I know I won’t be going anywhere for a good two to three hours while the dough rises and bakes.
Somehow I overlooked this crucial step on Sunday. Jason and I were headed to my parents’ house for dinner and I offered to bring salted chocolate chip cookies and a side for the chicken and steak my dad was grilling. I settled on a recipe and shopped for all my supplies on Saturday, and woke up bright and early the next morning to start cooking. Everything was going as planned until I read I had to refrigerate the dish for at least eight hours (and up to 24) before proceeding. What? I did not have that kind of time.
I refused to show up empty-handed so “called an audible,” as Jason said, and whipped up this easy pasta salad using pantry staples, including marinated artichoke hearts, sun-dried tomatoes, and almonds and lemon zest (which lend a nice nutty crunch and brightness to the dish). This recipe may be simple, but it’s delicious and one I’d definitely make again.
Recipe adapted from Simply Recipes.
- 1 pound tricolor rotini
- 1½ cups marinated artichoke hearts, roughly chopped
- ½ cup sun-dried tomatoes in oil, removed from oil (reserve oil) and chopped
- 1 cup chopped toasted almonds (see notes)
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- ½ cup chopped fresh flat-leaf parsley
- sea salt and freshly ground black pepper, to taste
- Cook rotini according to package directions until al dente. Drain and transfer to a large bowl.
- Add the artichoke hearts, sun-dried tomatoes, almonds and lemon zest; toss gently to combine.
- Add the lemon juice, 2 tablespoons reserved sun-dried tomato oil, olive oil and parsley; toss gently to combine.
- Season with salt and pepper to taste. Serve at room temperature.
