Chef Ereka Vetrini doesn’t think salads only have to be for lunch!

With back-to-school season here, adding a salad into the dinner rotation is a good choice. The food content creator spoke exclusively with First for Women about her “versatile” Artichoke Pasta Salad recipe, just one of her pasta salads that has racked up thousands of views on social media.

The recipe developer explains that the dish is “easy enough to throw together for a weeknight dinner; it’s great for meal prep, but it’s also gorgeous enough to put on the table when you’re entertaining.”

“I love recipes that can fit into real life in a bunch of different ways, and this is definitely one of them,” she shares.

“Part of the beauty” of the dish, Vetrini says, is how it’s “truly a year-round recipe.”

“Most of the ingredients are pantry staples, so you don’t have to wait for anything to be in season,” she remarks. “It’s fresh and bright enough for spring and summer, but hearty enough that I’m just as happy eating it in the fall or winter.”

The recipe is also “incredibly satisfying” but thankfully “doesn’t cost a fortune to make,” Vetrini points out.

As for her “salad for dinner” formula, Vetrini notes it “has to actually feel like dinner.”

“I want tons of fibrous veggies, a good source of protein, whether that’s animal- or plant-based, and plenty of texture and flavor so every bite is interesting,” she explains. “And I’m almost always serving it with a beautiful piece of toasted, crusty bread. That part is non-negotiable!”

When it comes to incorporating vegetables into kids’ diets, Vetrini tells First for Women: “My biggest tip is to make vegetables taste really good and not treat them like something you have to suffer through because they’re ‘healthy.'”

“Roast them until they’re caramelized, add a great dressing, sprinkle on some cheese, give them crunch, dip them in something delicious,” she suggests. “For kids especially, I also think exposure is huge. Keep putting vegetables on the table without making every bite a battle.”

For adults trying to incorporate more veggies into their diet, Vetrini says, “I like to think about adding rather than restricting.”

“Add greens to your pasta, throw extra vegetables into a sandwich or grain bowl, or make a big, veggie-packed salad the centerpiece of dinner,” she recommends. “Those little additions really add up.”

Artichoke Pasta Salad

Ingredients

Dressing

1/4 cup extra virgin olive oil

1/4 cup oil from the artichokes

1/2 tbsp dijon mustard

1 lemon, juiced and zested

1/3 cup grated Parmigiano Reggiano or Pecorino Romano

3/4 tsp kosher salt

Salad

1/2 lb pasta like pipette rigate, fusilli, orecchiette, or casarecce, cooked al dente

4.5 oz jarred grilled artichokes, cut in quarters

2 cans cannellini beans, drained

3 tbsp chives

3 tbsp dill or tarragon

1/3 cup almonds or pignoli nuts, toasted

8 oz arugula or baby spinach

Parmigiano Reggiano, shaved

Instructions

1. Add all of the dressing ingredients to a large serving bowl and whisk well.
2. Add the pasta, grilled artichokes, cannellini beans, chives, dill (or tarragon) and toasted nuts to the bowl with the dressing and give it a good toss.
3. Just before serving, fold in the arugula and top with shaved Parmigiano Reggiano.