Salad: 4 c cooked rigatoni 3-4 c fresh arugula 1 c marinated artichokes, diced (Keep oil) 1/2 grated parmesan zest from 1 lemon Dressing: 2 lemons 1/2 c marinated artichoke oil + EVOO S&P 1T minced garlic 1T minced shallots 1/4 c grated parmesan cheese red pepper flakes for serving

Toss salad with dressing.