No more gloppy mayonnaise-based pasta salads! This simple pasta salad is packed with crunchy veggies and juicy artichokes and tossed in a bright lemony dressing. A mix of pasta and romaine lettuce is used to lighten it up and add a delicious green crunch. Prep all of the salad components ahead, bring them camping (or to a party), and throw it all together when it’s time to grill!
Ingredient Highlight
Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.
Servings 6 People
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 8 oz farfalle or rotini
- 1 bunch romaine chopped (4-5 cups)
- 1 14 oz jar artichoke hearts, quartered or chopped (about 2 cups)
- 1 red bell pepper, chopped or thinly sliced (about 1 cup)
- ½ cup fresh or frozen corn*
- 1 bunch scallions, thinly sliced (about 1 ½ cups)
- ½ cup grated pecorino or parmesan
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tbsp dijon mustard
- 2 tsp soy sauce or tamari
- ½ tsp kosher salt
- *If using frozen, cook in boiling water for a minute or so, then drain and rinse with cold water. If using raw, you can add it to the salad raw for a sweet crunch or boil/cook it.
- Note: you can use any chopped up raw, roasted, or grilled veggies in place of the bell pepper and corn to equal about 2 cups
Instructions
- Bring a pot of salted water to a boil and cook your pasta according to the package instructions. Drain and set aside to cool off.
- In a large bowl, add the romaine, artichoke, bell pepper, corn, scallions, cheese, and cooled pasta.
- In a jar with a lid, add the lemon, oil, mustard, soy sauce, and salt and shake vigorously to combine. Pour over the pasta salad and toss to coat. Taste and add more salt, lemon, or oil, if needed.
- Serve topped with a sprinkling of cheese and some black pepper.
Items you can prep ahead (optional)
- Cook 8 oz farfalle or rotini
- Chop 1 bunch romaine (4-5 cups)
- Quartered or chop 1 (14 oz) jar artichoke hearts (about 2 cups)
- Chop or thinly slice 1 red bell pepper (about 1 cup)
- Cook ½ cup corn (or use fresh raw corn)
- Thinly slice 1 bunch scallions (about 1 ½ cups)
- Grate ½ cup pecorino or parmesan
- Make the dressing
Substitutions:
- To make gluten-free, use gluten-free pasta alternative.
- To make vegan, skip the cheese and mix an extra ½ teaspoon salt into the salad.
- Substitute thinly sliced or chopped cabbage in place of romaine (or mix and match with different greens/crunch raw veg).
- You can use any chopped up raw, roasted, or grilled veggies in place of the bell pepper and corn to equal about 2 cups.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- When eating as leftovers, toss the salad with a splash of vinegar and sprinkle of salt to brighten it up.
- Mix in some extra romaine to add some fresh crunch (if you do this, you’ll want to toss in a glug of vinegar, drizzle of oil, and salt, to taste).
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