Lemon Artichoke Arugula Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, zesty pasta salad with artichokes, white beans, peppery arugula, and basil tossed in a bright lemon-Dijon dressing and topped with Parmesan. It works well for lunch, dinner, or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
- 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
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 774mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 331mg
- Calcium
- 187mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.