Artichoke Pasta Salad • Apollo Career Center %
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Artichoke Pasta Salad

1 tablespoons freshly squeezed lemon juice (from about 2 lemons)

Kosher salt

8 ounces frozen and thawed artichoke hearts

2 cups yellow and red teardrop tomatoes (or cherry 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 cheese

Place the lemon juice, artichokes, tomatoes, basil, parsley, garlic, and olive oil in a large serving bowl, season generously with salt and pepper, and stir to combine. Set aside.

Meanwhile, cook  the pasta according to the package directions. Drain and rinse under cold running water to stop the cooking process. Transfer the pasta to the bowl with the tomato mixture, add the ricotta, and toss to combine. Taste and season with salt and pepper as desired