Spinach Artichoke Pasta Salad
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.35 out of 5 stars
(46)
Ingredients
0
- 1 lb pasta such as fusilli or penne, whole wheat or gluten-free is fine
- 3/4 cup plain Greek yogurt
- 1/3 cup mayonnaise, I use olive oil mayo
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 1/2 teaspoons Italian seasoning
- Dash crushed red pepper flakes
- 2 15 oz cans artichoke hearts, drained
- 3 cups chopped spinach
- 2 green onions, chopped
- 1/2 cup shredded Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil, chopped, optional
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Preparation
Step 1
Cook the pasta according to package directions.
Step 2
While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bowl.
Step 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.
Step 4
Add the artichoke hearts, chopped spinach, green onions, and Parmesan cheese. Stir again.
Step 5
Season with salt and black pepper, to taste. Garnish with fresh basil, if using. Serve.
Step 6
Note-the pasta salad will keep in the refrigerator for up to 2 days.
Step 7
Save recipe for the next time?
Chef's notes
I use DeLallo whole wheat pasta, but you can use your favorite pasta. Gluten-free is fine too.
For the dressing, I use a mixture of plain Greek yogurt, olive oil mayonnaise, lemon juice, garlic, green onions, Italian seasoning and crushed red pepper. The dressing makes the pasta salad creamy and delicious.
Salt the pasta salad after adding the Parmesan cheese because the Parmesan cheese will add salt to the dish. Season to taste.
The salad can be made in advance. Keep it in the refrigerator until you are ready to serve.
I like to add fresh basil to the pasta salad before serving, but that is optional.
