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Cacio e Pepe Marinated Artichoke Salad

June 28, 2022
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Jam packed with two types of cheese, all the crunch, and so many veggies: this Cacio e Pepe Marinated Artichoke Salad is the ultimate trifecta of zesty, creamy, and fresh.

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I love a good Cacio e Pepe. I mean, who doesn’t?? Spaghetti tossed in a parmesan, freshly ground pepper, and olive oil sauce: it’s basically adult mac and cheese. That being said, I’m not the type of person who would usually gravitate towards a Cacio e Pepe on a menu. I love the sauce, but am totally into pasta with alll the toppings. So, I decided to take my personal fav part of this dish — that creamy parmesan sauce — and throw it into a texture-packed dish. The result? This Cacio e Pepe Marinated Artichoke Salad. And, with juicy marinated artichoke hearts, provolone cheese, crisp arugula, and a za’atar lemon parmesan vinaigrette, this has truly become one of my all time favorite salads!

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the breakdown…

This Cacio e Pepe Marinated Artichoke Salad truly comes together so so fast. Start off by whipping up that quick cacio e pepe inspired vinaigrette. I say “inspired” because this is definetly not the classic sauce you would throw over spaghetti. With a bit more lemon, some za’atar for an extra earthy flavor, and some shallot for a bite, the vinaigrette gets tranfsormed into more of a salad-friendly dressing. Besides that, though, the base of a high quality olive oil is very important to both dishes. Oh, and I can’t forget to mention the “pepe” aspect of this. You have got to go in with so much freshly cracked pepper. I am never a fan of non-freshly cracked pepper, and this Cacio e Pepe Marinated Artichoke Salad is no exception. Lastly, you could also whisk in some honey or sugar if you prefer less acid in your vinaigrettes. Whisk it all up and get to the remainder of the ingredients!

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all the cheese…

Speaking of which, the next step is to throw your freshly grated parmesan, artichokes, and provolone woth that Cacio e Pepe vinaigrette. It’s very important that you freshly grate your parmesan. I reccomend a high quality, aged parm grated with a microplane. This is the best way to get that snowflake type of cheesy result. And regarding the artichokes? Just use artichokes drained from a jar. They are so much easier to work with than roasting your own. Personally, my favorite artichokes are the Grilled Tapas Style from Trader Joe’s. They are perfectly charred and so delicious! Then, with some cubed provolone, you really get more of that nice creaminess to this dish. You could also use fresh mozzarella, havarti, or another white cheese. Or even a combo of the two… more is more when it comes to cheese! 

toss it up!!

Allow those flavors to marinate in the fridge for at least 15 minutes. This step is so crucial to the success of this Cacio e Pepe Marinated Artichoke Salad. With just a few minutes in the fridge, the cheese and artichokes soak up so much of that good flavor from the vinaigrette. Then, toss in your arugula, romaine, avocado, and some nuts for a bit of a crunch. If you toss the arugula and romaine into the mix before the marinating time, the lettuces will get far too soggy. Plus, avocado gets browned and sad over time. Nobody wants that. The name of the game is texture with this one! Hence, I also love to throw some nuts into the mix. Pine nuts or hazlenuts (always toasted) would be my picks, but almonds, macadamia nuts, walnuts, or pepitas would also work well. Really, you just have to get that crunch in there! Mix it all up (and maybe top with more freshly shaved parm?), and dig in!

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how to serve it up…

This Cacio e Pepe Marinated Artichoke Salad is truly the perfect salad for any occasion. Need a dinner party side? It’s a winner. Craving a fresh salad to top with some protein for a healthy dinner? This is the one. Or maybe you need to switch up your meal prep game? This Cacio e Pepe Marinated Artichoke Salad is always the right answer. Plus, it’s super customizable. I mean, if you want to throw some Chicken Souvlaki Skewers, tofu, salmon, shrimp, or even scallops on there, go for it! Maybe you want to throw in some cherry tomatoes, corn, scallions, or even some homemade breadcrumbs into the mix… I say go with what you love! Oh, and definetly feel free to serve some crusty bread or warmed pita on the side. The sky’s the limit with this Cacio e Pepe Marinated Artichoke Salad! 

I hope you love this Cacio e Pepe Marinated Artichoke Salad as much as I do! Let me know what you think in the comments below:))

Cacio e Pepe Marinated Artichoke Salad
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Cacio e Pepe Marinated Artichoke Salad

Recipe by Annie PatrickCourse: Main Course, Side Dish, SaladCuisine: American, Italian, FusionDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Marinade time

15

minutes
Total time

25

minutes

Jam packed with two types of cheese, all the crunch, and so many veggies: this Cacio e Pepe Marinated Artichoke Salad is the ultimate trifecta of zesty, creamy, and fresh.

Ingredients

  • ¼ cup olive oil

  • 2 tbsp water

  • 2 lemons, juiced

  • 1 tsp salt

  • 1-2 tbsp freshly cracked pepper

  • 1 tbsp za’atar

  • 1 shallot, finely diced

  • ½ cup parmesan cheese, freshly grated

  • 12 oz artichoke hearts, quartered

  • 1 cup provolone cheese, finely cubed

  • 1 cups baby arugula

  • 2 cups romaine, finely shredded

  • 1 large avocado, diced

  • ⅓ cup pine nuts or hazelnuts, toasted

Instructions

  • In the bottom of a large bowl, whisk the olive oil, water, lemon juice, salt, pepper, zaatar, and shallot.
  • Toss the parmesan, artichokes, and provolone, with the vinaigrette. Allow to marinate for at least 15 minutes, or up to 1 day in the fridge.
  • Before serving, toss the arugula, romaine, avocado and nuts with the salad. Add more olive oil, if needed, to thin the vinaigrette. Serve and enjoy!
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