Whoooo, that title is a mouthful! I was hoping to reel you in with an exciting recipe title that accurately conveys almost every ingredient in this tasty salad. If you’re reading, then I guess my job here is done!
After I made my Lemon Lavender Dressing, I realized I needed to actually…you know…dress something. It was the day of our neighborhood BBQ, so I decided a pasta salad would be just the thing. I love a good pasta salad, since they’re notoriously easy to make with things you already have, and this was (at least for me) no exception. Pasta: check. Canned artichoke hearts: check. Kale and chives in the garden: check. Dressing: perhaps the hardest part of this whole “from-the-pantry” salad, but I had it on hand, so check. Judging by the amount that was left in the bowl a few hours later (basically, none), I’d say it was a hit. If you’re so inclined, you can make it today as a last-minute contribution to your local Fourth of July party.
- 1 lb rotini or similar sized pasta, cooked according to the package directions
- 1 bunch tuscan kale, about 8-10 big leaves, tough stems removed, leaves chopped (you can use regular kale, or substitute baby spinach leaves)
- 1 15 oz can artichoke hearts, drained and quartered
- ¼ cup chopped chives
- About 1 cup Lemon Lavender Dressing (the whole recipe). Find the recipe here at http://whitecoatpinkapron.com/2017/06/27/lemon-lavender-dressing/. You can also substitute another lemon vinaigrette recipe, or just used bottled salad dressing.
- Salt and Pepper to taste
- While the pasta is still warm, mix together all of the ingredients through the dressing. Season to taste. Cover, and place in the refrigerator for at least 1 hour. Serve chilled or at room temperature.