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Spinach Artichoke Pasta Salad
4.4 from 138 votes

Spinach Artichoke Pasta Salad

This Spinach Artichoke Pasta Salad combines cooked pasta with a creamy Greek yogurt and mayonnaise dressing, flavored with garlic, lemon, Italian seasoning, and red pepper flakes. The addition of artichoke hearts, fresh spinach, green onions, and Parmesan cheese brings both texture and a subtle savory tang. Chilled before serving, the salad offers a cool, hearty option that balances creamy and fresh elements, making it suitable for a light lunch or side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Side Dish, Main Course, Salad, Snacks
Cuisine: American, International, Canadian, Vegetarian, gluten-free

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

    Cup of Yum
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bowl.
  3. 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.
  4. Note-the pasta salad will keep in the refrigerator for up to 2 days.