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Spinach and Artichoke Pasta Salad

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Ingredients Method Notes

Ingredients
  

  • 3 cups cooked pasta penne or fusilli work well
  • 2 cups fresh spinach roughly chopped
  • 1 cup marinated artichoke hearts chopped
  • 1/2 cup cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1/4 cup grated Parmesan cheese optional
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. Cook your pasta according to package directions. Drain and rinse under cold water to stop the cooking process.
  2. Set aside.
  3. In a large mixing bowl, combine the cooked pasta, fresh spinach, chopped artichoke hearts, cherry tomatoes, and red onion. Mix well.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
  5. Pour the dressing over the pasta salad and toss to coat everything evenly.
  6. Sprinkle the grated Parmesan cheese on top, if using.
  7. Chill in the fridge for at least 30 minutes to let the flavors meld together.
  8. Serve cold and enjoy! This salad is perfect as a side dish or a light meal by itself.

Notes

For extra protein, add some grilled chicken or chickpeas. This salad keeps well in the fridge for up to 3 days. Ideal for meal prep! You can customize the veggies to your liking – add bell peppers, olives, or even some sun-dried tomatoes!