Artichoke Pasta Salad

By gmbeckett

Ingredients

• Coarse salt and pepper
• 6 ounces small pasta shells
• 2 cloves garlic
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon grated lemon zest plus 4 teaspoons juice
• 1/2 cup marinated artichokes, plus 2 tablespoons marinade
• 1 tablespoon grated Parmesan
• 2 cups torn escarole

Preparation

Step 1

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.