Artichoke and Asparagus Pasta Salad
Let me just put it out there – I LOVE pasta. I can honestly eat it for every meal of every day for weeks straight (not that I have ever tried!) and never tire of its soft, chewy, carb-y deliciousness that comes with a big bowl of macaroni.
I love that you can add whatever sauce you want and it completely transforms the pasta into a new dance on your tongue, and keeping it traditional with a tomato or meat sauce is never a wrong answer.
I'm gluten-free because of Crohn's
However, there is one detail to note. Because of my Crohn's, I have been gluten-free for 10 years, so one may think that I typically pass on pasta. But, in my never-ending search for the perfect gluten-free pasta brand (which means it tastes like the REAL thing), I have discovered that Jovial pasta is by far the best.
Not only does their pasta taste just like regular pasta, they offer a variety that you typically cannot find in the gluten-free form. So, for this particular recipe, I chose their farfalle pasta – as a shorter pasta that has space to hold onto the sauce– is perfect for this dish.
A pasta recipe without tomatoes, mushrooms, or onions
Another thing that I love about this dish is that it is gut-friendly to those who cannot tolerate tomatoes, mushrooms, or onion, which are commonly found in traditional red sauces. It is a simple recipe with delicious, complex flavors that can be made ahead of time (which I actually prefer in order to give the flavors longer to marry together), which makes it perfect for a weekday meal.
Artichoke and asparagus pasta salad
- 1 pound (16 ounces) uncooked Jovial farfalle pasta
- 1 tbsp. olive oil
- 1 bunch (~1 lb.) asparagus, chopped into 1-inch pieces
- 4 cloves garlic, peeled and thinly-sliced
- Kosher salt and freshly-cracked black pepper
- 1 14-ounce jar artichoke hearts, drained and roughly chopped
- 2/3 cup freshly-crated parmesan cheese, plus extra for serving
- 1/2 cup toasted pine nuts
- 1 batch lemon basil vinaigrette
Lemon basil vinaigrette ingredients:
- 1/4 cup olive oil
- 3 tbsp. freshly-squeezed lemon juice
- 3 tbsp. finely-chopped fresh basil leaves
- 2 tbsp. red wine vinegar
- 1/2 teaspoon Kosher salt
- 1/4 tsp. freshly-cracked black pepper
For the vinaigrette dressing, whisk all ingredients together in a small bowl or measuring cup until combined.
Pasta salad directions
- Cook the pasta in a large stockpot of salted water until it is al dente, according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
- As the pasta water is heating and the pasta is cooking, heat oil in a large sauté pan over medium-high heat. Add chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 3 minutes, stirring occasionally.
- Stir in sliced garlic, and continue sautéing the mixture for 1-2 minutes more, stirring occasionally, until the garlic is fragrant and the asparagus is tender but still slightly crisp on the inside.
- Remove from heat and set aside.
- In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, parmesan, and toasted pine nuts.
- Drizzle evenly with the lemon basil vinaigrette, then toss to combine.
- Serve immediately, garnished with extra parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.
Crohn's and ulcerative colitis recipes
When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!
- calories: 545
- carbohydrates: 68.2g
- cholesterol: 17mg
- dietary fiber: 7.2g
- potassium: 490mg
- protein: 21.4g
- saturated fat: 5.2g
- sodium: 477mg
- sugars: 2.7g
- total fat: 22.2g
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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