She Strengthens

Summer Salad Perfection: Artichoke and Ricotta Salata Pasta

When it comes to outdoor gatherings, a refreshing pasta salad is always a crowd-pleaser. This artichoke and ricotta salata pasta salad is a game-changer, with its unique flavor combination and ease of preparation.

The Star of the Show: Artichokes

Preparing artichokes may take a few extra minutes, but trust us, it’s worth it. If you’re short on time, you can substitute frozen artichoke hearts. Either way, the result is a delicious and healthy side dish perfect for barbecues, picnics, or casual gatherings.

A Flavorful Twist

This salad gets its punch from salty ricotta salata cheese, which pairs beautifully with the sweetness of yellow and red teardrop tomatoes. Add some fresh basil, parsley, and garlic, and you’ve got a flavor profile that’s both refreshing and savory.

Easy to Prepare

Once you’ve boiled your pasta, simply toss everything together and let the flavors meld. Serve with grilled steak and corn on the cob, or bring it to your next outdoor gathering along with a batch of homemade lemonade.

Ingredients

• 3 tablespoons freshly squeezed lemon juice
• Kosher salt
• 1 pound baby artichokes or 8 ounces frozen and thawed artichoke hearts
• 2 cups yellow and red teardrop tomatoes, halved
• 1 cup thinly sliced basil
• 1/4 cup coarsely chopped Italian parsley leaves
• 6 medium garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound penne pasta
• 1 cup (4 ounces) crumbled ricotta salata cheese

Step-by-Step Instructions

1. Fill a large, nonreactive bowl halfway with water and add 2 tablespoons of lemon juice; set aside.
2. Trim and prepare the artichokes, then cook them in boiling water until just tender.
3. Meanwhile, prepare an ice water bath and transfer the cooked artichokes to cool.
4. In a large serving bowl, combine the cooked artichokes, tomatoes, basil, parsley, garlic, and olive oil. Season with salt and pepper to taste.
5. Cook the pasta according to package directions, then toss with the artichoke mixture and ricotta salata cheese.

Beverage Pairing

For a perfect pairing, try Sibilla Falanghina Campi Flegrei, an Italian white wine with herbal notes and soft stone fruit flavors. Its dry and medium-bodied profile complements the salad’s fresh herbs and artichoke flavors beautifully.