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spring pasta salad with olives, lemon, and artichokes, casa zuma canyon ceramic plate

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon


  • Author: Camille Styles
  • Total Time: 30
  • Yield: 6 servings 1x

Description

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.


Ingredients

Units Scale
  • 1 pound cavatappi or other curly short pasta, cooked according to package directions
  • 1/2 cup green olives, halved (I buy pitted Castelvetrano or Cerignola)
  • 1/2 cup chopped roasted and salted pistachios
  • 23 strips crispy bacon, crumbled
  • 1/2 cup Artichoke hearts, quartered
  • Spring Green Dressing (below)
  • 2 cups arugula
  • Kosher salt and freshly ground black pepper
  • red pepper flakes, to taste
  • lots of freshly grated parmesan, to taste

For the green dressing:

  • 1/2 bunch parsley
  • 2 lemons, zest and juice
  • 1/2 shallot
  • 1 garlic clove
  • 3/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp hot water
  • Salt and pepper

Instructions

  1. First make the dressing by combining all ingredients in a blender. Store in a mason jar in the fridge until ready to use.
  2. Add the cooked pasta to a large serving bowl.
  3. Add the olives, pistachios, bacon, artichoke hearts, and a big drizzle of the dressing. 
  4. Toss well to combine—add more dressing if needed.
  5. Add the arugula, red pepper flakes, and parmesan. Give it a light toss, taste for seasoning.
  6. Serve, passing more red pepper flakes and parmesan at the table.

Notes

  • You can make this pasta salad ahead—combine all ingredients and store in the fridge until ready to serve.
  • Use any short pasta you like: gemelli, fusilli, cavatappi, or penne all work great.
  • Feel free to make it vegetarian by omitting the bacon.
  • Double or triple the recipe to serve a crowd.
  • Prep Time: 30
  • Cook Time: 10
  • Category: pasta, side dish

Keywords: spring pasta salad, easy side dish, potluck side