Creamy Spinach and Artichoke Pasta Salad Recipe

Introduction

This Spinach and Artichoke Pasta Salad is a fresh and flavorful dish that’s perfect for a light lunch or a side at your next gathering. Combining tender pasta with vibrant spinach and tangy artichokes, it’s both simple and satisfying.

Ingredients

• 8 ounces pasta
• 2 cups fresh spinach, roughly chopped
• 1 cup artichoke hearts, chopped
• ½ cup dressing of your choice

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
2. Step 2: In a large bowl, combine the cooked pasta, chopped spinach, and artichoke hearts. Toss gently with the dressing until evenly coated.

Tips & Variations

• For extra flavor, add some grated Parmesan or a squeeze of lemon juice to brighten the salad.
• Use a creamy dressing like ranch or a tangy vinaigrette, depending on your taste preference.
• Try adding toasted pine nuts or sun-dried tomatoes for additional texture and flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving, and if it seems dry, add a little more dressing. It’s best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain it thoroughly to avoid excess moisture in the salad.

What type of pasta works best for this salad?

Short pasta shapes like rotini, penne, or farfalle hold the dressing and ingredients well, making them ideal for this salad.

Creamy Spinach and Artichoke Pasta Salad Recipe

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★★★★★

4.6 from 95 reviews

This refreshing Spinach and Artichoke Pasta Salad combines tender cooked pasta with vibrant fresh spinach leaves and tangy artichoke hearts, all tossed in a creamy, flavorful dressing. Perfect as a light lunch or a delightful side dish for picnics and gatherings, this salad is easy to prepare and bursting with fresh Mediterranean-inspired flavors.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (such as rotini or penne)

Vegetables

• 4 cups fresh spinach, roughly chopped
• 1 cup canned artichoke hearts, drained and chopped

Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Parmesan cheese, lemon juice, garlic powder, salt, and pepper until smooth and well combined.
3. Assemble the salad: In a large mixing bowl, combine the cooled pasta, chopped spinach, and artichoke hearts. Pour the dressing over the ingredients and toss gently until everything is evenly coated.
4. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature for a refreshing dish.

Notes

• For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
• Add grilled chicken or shrimp for extra protein.
• Use fresh lemon juice for a brighter flavor in the dressing.
• This salad can be made a day ahead and stored in the refrigerator.
• Optionally, garnish with fresh herbs like basil or parsley for added freshness.

Keywords: Spinach pasta salad, artichoke salad, vegetarian pasta salad, cold pasta salad, Mediterranean pasta salad