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Spinach and Artichoke Pasta Salad

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
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 pasta to package directions; drain and rinse under cold water.
  2. Set aside.
  3. Combine pasta, spinach, artichokes, tomatoes, and onion in a large bowl.
  4. Whisk oil, lemon juice, mustard, garlic, salt, and pepper in a small bowl.
  5. Pour dressing over salad; toss to coat evenly.
  6. Top with optional Parmesan.
  7. Refrigerate at least 30 minutes to blend flavors.
  8. Serve cold.

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!