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Lemon Artichoke and Arugula Pasta Salad

4 cups cooked rigatoni
3-4 cups fresh arugula
1 cup marinated artichoke hearts, diced
1/2 cup grated Parmesan
Zest from 1-2 whole lemons depending on how lemony you like it ✨

For the dressing:
2 lemons, juiced
½ c olive oil
1 Tbsp minced shallot
1 Tbsp minced garlic
¼ c Parmesan cheese
Salt and pepper

Combine the lemon juice, olive oil (or use the oil from the marinated artichoke hearts for extra
flavor!), 1 tablespoon each minced garlic and shallots, 1/2 teaspoon each black pepper and salt,
and 1/4 cup Parmesan cheese.
Add red pepper flakes for a bit of heat if desired, then shake rigorously, pour over the combined
salad ingredients, toss, and enjoy!

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