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Pasta salad with artichokes

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Ingredients for 2 servings:

  • 80 g pasta
  • 240 g artichoke hearts (drained weight)
  • 100 g cherry tomatoes
  • 2 spring onions
  • 1 handful of arugula
  • ½ garlic clove(s)
  • 2 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • 1 tsp mustard, hot
  • 2 tbsp olive oil
  • 4 black olives without stones
  • 2 sprigs basil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Glycemic index – suitable diet

Cook the pasta until al dente. Quarter the artichoke hearts, wash and halve the tomatoes. Peel and slice the onions, wash and trim the arugula, and halve the olives. Rub a bowl with the cut side of the garlic. Mix the lemon juice with the balsamic vinegar, mustard, salt, pepper, and oil in the bowl. Add all the prepared ingredients to the bowl, mix well, and sprinkle torn basil leaves over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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