A fresh, zesty pasta salad with artichokes, white beans, arugula, and basil—tossed in lemon dressing and topped with Parmesan. Perfect for lunch, dinner, or meal prep.
For the salad:
- 8 oz fusilli pasta, or pasta of your choice
- 4 cups arugula
- 15.5 oz can cannellini beans, rinsed and drained
- 12 oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 shallot, minced
- 1 tablespoon freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed pepper flakes
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Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
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While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, shallot, Parmesan cheese, Dijon mustard, honey, salt, and crushed red pepper flakes.
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In a large bowl, combine the pasta, arugula, beans, artichoke hearts, Parmesan cheese, and basil.
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Pour the dressing over the salad and stir until well combined. Season with salt and pepper, to taste.
How to Store: Store your pasta salad in an airtight container in the fridge for up to 4 days. If you know you’ll be eating it over a few days, keep the arugula separate and mix it in fresh with each portion. The flavors actually deepen as it sits, so leftovers are anything but boring. If it seems a bit dry after chilling, just stir in a drizzle of olive oil and a squeeze of lemon before serving to bring it back to life.
Calories: 413kcal, Carbohydrates: 45g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 8mg, Sodium: 589mg, Potassium: 511mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1017IU, Vitamin C: 18mg, Calcium: 181mg, Iron: 4mg
