Description

This Spinach and Artichoke Pasta Salad is a fresh and flavorful twist on the classic dip. Packed with tender pasta, marinated artichoke hearts, baby spinach, and a creamy dressing, it’s the perfect make-ahead side dish for picnics, potlucks, or easy lunches.

Ingredients

12 oz rotini or penne pasta
1 (14 oz) can artichoke hearts, drained and chopped
3 cups baby spinach, roughly chopped
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional: red pepper flakes for a little heat

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Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to cool.
In a large bowl, whisk together the mayo, sour cream, Parmesan, garlic, lemon juice, salt, and pepper until smooth.
Add the cooled pasta, chopped artichokes, spinach, and green onions to the bowl. Toss everything together until well coated.
Taste and adjust seasoning if needed.
Chill in the fridge for at least 30 minutes before serving for best flavor.
Sprinkle with red pepper flakes just before serving, if using.

Notes

You can use Greek yogurt instead of sour cream for a lighter version.
Add some cooked chicken or bacon to make it a main dish.
This salad holds up well in the fridge for up to 3 days.