Ingredients:

  • 1 lb rotini or farfalle pasta
  • 1 tbsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups baby spinach, roughly chopped
  • 14 oz marinated artichoke hearts, drained and quartered
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, torn

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions).
  2. Drain the pasta in a colander and immediately rinse with cold water until chilled to the touch to prevent clumping.
  3. In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey. Whisk or shake until thickened and creamy.
  4. Stir the grated Parmesan, salt, and pepper into the dressing until well incorporated.
  5. In a large mixing bowl, combine the chilled pasta, chopped spinach, quartered artichokes, and diced red onion.
  6. Pour the lemon Parmesan vinaigrette over the pasta mixture and toss gently to coat.
  7. Fold in the fresh parsley and mint just before serving.