Spinach and Artichoke Pasta Salad

Spinach and Artichoke Pasta Salad is a delicious twist on a classic dip, transformed into a hearty, refreshing, and creamy pasta salad. It’s packed with tender pasta, marinated artichokes, fresh spinach, and a zesty, creamy dressing that makes every bite rich and flavorful. Ideal for picnics, potlucks, or a simple weekday meal, this salad is both satisfying and versatile.

Why You’ll Love This Recipe

• Combines the creamy tang of spinach artichoke dip with the heartiness of pasta
• Easy to make and ready in under 30 minutes
• Can be served warm, chilled, or at room temperature
• Great as a main dish or side
• Easily customizable with protein or veggie additions

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, rotini, or fusilli work best)
• Marinated artichoke hearts, drained and chopped
• Fresh baby spinach, chopped
• Greek yogurt
• Mayonnaise
• Lemon juice
• Garlic, minced
• Italian seasoning
• Crushed red pepper flakes (optional)
• Green onions, sliced
• Shredded Parmesan cheese
• Salt and pepper, to taste
• Fresh basil (optional, for garnish)

directions

1. Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
2. In a large bowl, mix Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and crushed red pepper flakes until smooth.
3. Add the cooled pasta to the bowl and toss to coat with the dressing.
4. Gently mix in the artichoke hearts, spinach, green onions, and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Chill for at least 15–30 minutes before serving, or serve immediately. Garnish with fresh basil if desired.

Servings and timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Add grilled chicken, shrimp, or chickpeas for protein
• Use feta or goat cheese instead of Parmesan for a different flavor
• Try sun-dried tomatoes or roasted red peppers for extra zest
• Substitute spinach with arugula or kale for a peppery twist
• Use a dairy-free yogurt and mayo to make it vegan

storage/reheating

• Store in an airtight container in the fridge for up to 3 days
• Best served cold or at room temperature
• If needed, stir in a spoonful of yogurt or mayo to refresh the texture after chilling
• Not recommended for freezing

FAQs

Can I use canned artichokes instead of marinated ones?

Yes, but marinated artichokes add more flavor. If using canned, consider adding extra herbs or a splash of vinegar.

Can this be made vegan?

Absolutely! Use plant-based yogurt, mayo, and cheese to make it fully vegan.

Is it okay to make this pasta salad ahead of time?

Yes, it tastes even better after a few hours in the fridge as the flavors meld together.

What’s the best pasta shape to use?

Short pasta like rotini, penne, or fusilli works best as it holds the dressing and ingredients well.

Can I use frozen spinach?

Yes, but thaw and squeeze out excess moisture before adding.

How long can it sit out at a picnic?

Up to 2 hours at room temperature. Keep chilled in a cooler if possible.

Can I skip the mayo?

You can use more Greek yogurt in place of mayo, though the flavor will be slightly tangier.

What other vegetables can I add?

Cherry tomatoes, red onions, cucumbers, or bell peppers are great additions.

How do I keep the pasta from getting mushy?

Cook it al dente and rinse with cold water immediately to stop the cooking process.

Can I use a different cheese?

Yes! Feta, mozzarella pearls, or even goat cheese work beautifully.

Conclusion

Spinach and Artichoke Pasta Salad is a quick, creamy, and crave-worthy dish that brings bold flavors and refreshing texture together in one bowl. Whether you’re serving it at a cookout, packing it for lunch, or enjoying it as a light dinner, it’s a satisfying option that’s sure to impress. Keep it simple or get creative with variations—either way, it’s a win.

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