Chicken & Arugula Artichoke Pasta Salad is a delightful dish perfect for celebrating the vibrant flavors of spring. Tender pieces of chicken are paired with peppery arugula, adding a bright and slightly bitter contrast to the creamy artichokes. The pasta serves as the perfect foundation, absorbing all the flavors while adding a comforting heartiness to the salad. Tossed with a light, tangy dressing, this salad is perfect for a springtime lunch or a casual Easter gathering. It’s a versatile dish that can be enjoyed warm or cold, making it an ideal addition to any festive table.
Ingredients:
- 1 pound pasta (your choice! I prefer rotini)
- 1 cup chicken breast (diced)
- 3-4 cups Arugula
- 1 jar sun-dried tomatoes (drained)
- 1 bag Ocean Mist Farms Heartichokes Artichoke Quarters (or substitute 1 can artichokes)
- 1 Small shallot thinly sliced
- 1/2 cup olive oil
- 1/4 cups red wine vinegar
- 1 TBSP dijon mustard
- salt and pepper to taste
Instructions:
- Roast the Artichokes. Cook Ocean Mist Farms Heartichokes Artichoke Quarters per instructions on bag. Preheat oven to 450° toss artichokes in 1 tablespoon olive oil & seasoning packet. Roast in oven 450° for 10 minutes.
- Make the Dressing. In a small bowl or jar, combine the olive oil, dijon mustard, red wine vinegar, salt & pepper to taste. Add a pinch of red pepper flakes if you want some kick. Shake or whisk until the dressing emulsifies.
- Toss the Salad. In a large bowl, combine the pasta, chicken, arugula, sun-dried tomatoes, artichokes, and shallots. Drizzle the dressing over and toss gently to coat everything evenly.
- Serve Immediately. This salad is best enjoyed fresh while the arugula is still crisp and the flavors are bright. It’s a no-fuss dish that looks beautiful served family-style or individually plated.
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Chicken and Arugula Artichoke Pasta Salad
Description
Chicken & Arugula Artichoke Pasta Salad is a delightful dish perfect for celebrating the vibrant flavors of spring.
Ingredients
Scale
- 1 pound pasta (your choice! I prefer rotini)
- 1 cup chicken breast (diced)
- 3–4 cups Arugula
- 1 jar sun-dried tomatoes (drained)
- 1 bag Ocean Mist Farms Heartichokes Artichoke Quarters (or substitute 1 can artichokes)
- 1 Small shallot thinly sliced
- 1/2 cup olive oil
- 1/4 cups red wine vinegar
- 1 TBSP dijon mustard
- salt and pepper to taste
Instructions
- Roast the Artichokes. Cook Ocean Mist Farms Heartichokes Artichoke Quarters per instructions on bag. Preheat oven to 450° toss artichokes in 1 tablespoon olive oil & seasoning packet. Roast in oven 450° for 10 minutes.
- Make the Dressing. In a small bowl or jar, combine the olive oil, dijon mustard, red wine vinegar, salt & pepper to taste. Add a pinch of red pepper flakes if you want some kick. Shake or whisk until the dressing emulsifies.
- Toss the Salad. In a large bowl, combine the pasta, chicken, arugula, sun-dried tomatoes, artichokes, and shallots. Drizzle the dressing over and toss gently to coat everything evenly.
- Serve Immediately. This salad is best enjoyed fresh while the arugula is still crisp and the flavors are bright. It’s a no-fuss dish that looks beautiful served family-style or individually plated.
