Asparagus and Artichoke Pasta Salad with Pine Nuts and Arugula

This salad is like spring in a bowl, with tender greens and fresh asparagus, it’s the perfect side dish or vegetarian lunch.

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • 1 lb. Orzo Pasta, cooked
  • 1 dozen Asparagus
  • 2 c. Arugula, washed & dried
  • 5 Artichoke Hearts, quartered
  • 1 c. Pine Nuts
  • 1/4 c. Olive Oil
  • 1/2 tsp. Lemon Juice
  • 1 tsp. Honey
  • 1 tsp. Dijon Mustard
  • Salt & Black Pepper


  1. In a small frying pan, toast pine nuts on medium-low heat, tossing frequently until they are golden, about 5 minutes. Remove them from the heat and set them aside to cool. Fill a wide-mouthed pot with water and heat to boiling; add two generous pinches of salt. Submerge asparagus completely and boil until tender, about 3 to 4 minutes. Remove and immediately submerge in an ice bath to stop cooking.

  2. Slice asparagus on the bias into bite-sized pieces. In a small bowl, whisk together lemon zest, lemon juice, honey, dijon, and olive oil. Add salt and pepper to taste. Combine orzo, pine nuts, artichoke hearts, arugula, and asparagus; dress with lemon vinaigrette and toss.

  3. Allow salad 15 to 20 minutes in the fridge before serving for the best flavor.

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