1cupartichoke packed in oil(drained and cut into wedges)
½cupricotta salata or feta cheese(crumbled)
⅓cupextra virgin olive oil
2Tbspwhite wine vinegar
2Tbspfresh squeezed lemon juice
1Tbspfresh parsley(finely chopped)
Cook the pasta al dente in a large stockpot according to package instructions.
Drain and transfer to a bowl, add 1 tsp of olive oil, and mix well. Allow to cool down.
Add all ingredients for the dressing to a jar and close with a tight-fitting lid.
Shake the jar vigorously to combine all ingredients.
Add the vegetables and cheese to the bowl.
Pour over the dressing and mix for a couple of minutes to nicely coat everything.
Serve immediately or chill for a couple of hours in the fridge before serving.
You can make your version of pasta salad using gluten-free pasta, just remember that type of pasta doesn’t stay as soft as regular pasta for a long time after being cooked.
Do not rinse your pasta in an attempt to stop the cooking or to remove the starch. First, starch helps the dressing to absorb better and flavor the pasta, secondly, you can cook your pasta 1 minute less than the package suggests, so it will finish its cooking while cooling down.