Bright and fresh, this pasta salad can be enjoyed hot, cold, or room temperature! This recipe makes enough to serve 8, but I love to pack servings into mason jars to take with me to work throughout the week. Dinner plus meal prep for the week? Check and check!
What (your ingredients):
1 12 oz. package frozen artichoke hearts
1 bunch asparagus, chopped into bite-size pieces
1 teaspoon minced garlic
Pinch of salt
1 lb. box orzo
1 ½ lemons
1 bunch fresh parsley, chopped finely
3 tablespoons extra virgin olive oil
Toppings: feta cheese crumbles, drizzle of olive oil, cracked tricolor pepper, salt to taste.
How (your directions):
Boil water for pasta. Season water generously with salt. Hint: pasta water should be the salinity of the ocean! Add pasta and cook according to package instructions, about 9 minutes.
In a large pan over medium heat, cook artichoke hearts in ½ cup of water. When artichoke hearts begin to soften, add asparagus and garlic. Turn heat to medium-low and sauté until pasta is finished cooking.
Meanwhile, in a large bowl, add parsley, olive oil, and the zest and juice from the 1 ½ lemons.
When pasta is finished cooking, add pasta and vegetables to the large bowl. Mix all ingredients until evenly combined.
Serve hot, at room temperature, or cold! Great with a flourish of olive, cracked pepper, and feta cheese crumbles.
Why (the science): Herbs are often used only as a garnish, but they have so much nutritional power! Parsley plays the lead with artichoke hearts and asparagus to provide an abundance of vitamin C and folic acid, which play critical roles in our immune system and heart health.