Lemony Asparagus and Artichoke Pasta Salad

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 153.

Prep Time45 mins
Total Time45 mins
Course: 30 - 45 Minutes to Table, Pasta, Side Dishes - Salads, Vegetarian
Servings: 6 servings
Author: Catherine Christiano


  • 28 ounces canned artichoke hearts buy frozen, if available
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 3 cups dry bowtie pasta 1/2 pound
  • 1 pound asparagus trimmed and cut on diagonal into 1 1/2 inch pieces
  • 1 cup watercress washed, dried, and roughly chopped
  • 1 cup crumbled goat cheese

Lemon Dressing

  • grated zest of 1 lemon
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • ground black pepper


  • Place oven rack in center position and preheat to 400°F. Line a baking sheet with parchment.
  • If using canned artichokes, drain, rinse well, cut into quarters and pat dry. If using frozen artichokes, cook according to package instructions, drain, quarter, and pat dry. Place on lined baking sheet. Sprinkle with 1 tablespoon olive oil, lemon juice, and minced garlic; toss. Bake about 15 - 20 minutes, until edges start to crisp.
  • Meanwhile, bring a 6 quart pot of water to boil and cook pasta until al dente. Drain in a colander, rinse with cold water, drizzle with 1 tablespoon olive oil and toss to prevent sticking. Allow to cool.
  • Using empty pasta pot, add remaining tablespoon olive oil, and heat over medium-high. Cook asparagus, stirring frequently, until tender-crisp, about 4 minutes. Place in large serving bowl to cool.
  • To make dressing, add all ingredients in a small bowl; whisk to combine.
  • When asparagus is cool, add pasta and watercress to the bowl. Just before serving add dressing; stir. Then fold in artichokes. Sprinkle with crumbled goat cheese, or pass separately.


If watercress is not available, substitute parsley.
Goes well with grilled fish or chicken.