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

4 c cooked rigatoni 3 -4 c fresh arugula 1 c marinated artichokes, diced (Keep oil) 1/2 grated parmesan 2 lemons 1/2 c marinated artichoke oil + EVOO 1 T minced garlic 1 T minced shallots 1/4 c grated parmesan cheese

Toss salad with dressing.