Spinach Artichoke Pasta Salad
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Course
Side Dish, Main Course, Salad, Snacks
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Cuisine
American, International, Canadian, Vegetarian, gluten-free
Spinach Artichoke Pasta Salad
Description
Spinach Artichoke Pasta Salad mixes tender cooked pasta with a tangy, creamy dressing made from Greek yogurt, mayonnaise, lemon juice, and garlic. Italian seasoning and a dash of red pepper flakes add mild spice and herbal notes. Canned artichoke hearts provide a soft, slightly nutty contrast, while chopped fresh spinach and green onions add mild earthiness and crunch. Parmesan cheese enhances umami and ties the ingredients together.
The salad is chilled after cooking, offering a refreshing, creamy dish with a mix of soft and crisp textures. It's a versatile pasta salad that can accompany grilled meats or be served on its own for a lighter meal. Adding fresh basil at the end can introduce a fragrant herbal touch.
Seasoning with salt and pepper is adjustable to taste, ensuring the flavors suit individual preferences. The salad keeps in the refrigerator for up to two days, making it a convenient make-ahead option.
Ingredients
- 1 lb pasta whole wheat or gluten-free is fine, such as fusilli or penne
- 3/4 cup yogurt plain, Greek
- 1/3 cup mayonnaise I use olive oil mayo
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 1/2 teaspoons Italian seasoning
- crushed red pepper flakes dash
- 2 artichoke hearts 15 oz cans, drained
- 3 cups spinach chopped
- 2 green onions chopped
- 1/2 cup Parmesan Cheese shredded
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- basil chopped, optional, fresh
Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bowl.
- Drain the pasta and run cold water over it. Place the pasta in the large bowl with the Greek yogurt mixture. Stir until pasta is coated in the creamy dressing. Add the artichoke hearts, chopped spinach, green onions, and Parmesan cheese. Stir again. Season with salt and black pepper, to taste. Garnish with fresh basil, if using. Serve.
- Note-the pasta salad will keep in the refrigerator for up to 2 days.
User Reviews
Overall Rating
4.4
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