Food & Cooking Recipes Salad Recipes Artichoke Pasta Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 2 This light Artichoke Pasta Salad makes a perfect portable lunchtime meal. Ingredients Coarse salt and pepper 6 ounces small pasta shells 2 cloves garlic 1 tablespoon mayonnaise 1 teaspoon Dijon mustard ½ teaspoon grated lemon zest plus 4 teaspoons juice ½ cup marinated artichokes, plus 2 tablespoons marinade 1 tablespoon grated Parmesan 2 cups torn escarole Directions In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper. Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve. Cook's Notes Pack StrategyTote escarole separately or layer it on top of pasta to prevent sogginess. Rate it Print