Spinach Artichoke Pasta Salad made with fresh spinach and marinated artichoke hearts in a tangy vinaigrette.
We all love the combination of spinach and artichoke and this dynamic duo adds a delicious twist to a classic dish, making it a go-to option for any gathering or weeknight dinner.
With the use of protein pasta, fresh spinach and marinated artichoke hearts, you're going to elevate your pasta salad game with this deliciously easy Spinach Artichoke Pasta Salad!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Pasta: We opted for protein enriched rotini pasta; which makes it a great lunch option on its own!
Fresh Chopped Spinach
Chopped Marinated Artichoke Hearts: You want to get the ones in a jar that are already marinated; then chop them yourself into bite-sized pieces because we're going to use the liquid as part of the vinaigrette.
Campari Tomatoes: You can use any other type of diced tomato, but these are super flavorful.
Marinated Artichoke Heart Liquid
Canola Oil
Grated Pecorino Romano Cheese
Kosher Salt
Black Pepper
How do you make Spinach Artichoke Pasta Salad?
Bring a large pot of water to a boil, add the pasta and cook until tender. Depending on the type of pasta you use, this could take 10-20 minutes.
Drain the pasta in a colander; then rinse under cold water until the pasta is cool. Place the pasta in a mixing bowl along with the diced tomatoes, artichoke hearts and spinach.
In small bowl, combine the marinated artichoke liquid, oil, grated cheese, salt and pepper; then pour over the pasta and mix well.
Transfer the pasta salad to a serving bowl; then chill for 1 hour before serving.
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More Spinach Artichoke Recipes
- Stuffed Mushrooms
- Cream of Spinach and Artichoke Soup
- Spinach Artichoke Dip
- Breakfast Strata
- Flatbread
- Sausage, Spinach and Artichoke Pasta Casserole
- Spinach and Artichoke Chicken Meatloaf
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Spinach Artichoke Pasta Salad
Ingredients
- 2 cups pasta (4-ounces)
- 1 cup chopped fresh spinach
- ½ cup chopped marinated artichoke hearts
- 1 diced campari tomato
- ¼ cup marinated artichoke heart liquid
- ¼ cup canola oil
- 2 tablespoons grated pecorino romano cheese
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil, add the pasta and cook until tender. (Depending on the type of pasta you use, this could take 10-20 minutes.)
- Drain the pasta in a colander; then rinse under cold water until the pasta is cool. Place the pasta in a mixing bowl along with the diced tomatoes, artichoke hearts and spinach.
- In small bowl, combine the marinated artichoke liquid, oil, grated cheese, salt and pepper; then pour over the pasta and mix well.
- Transfer the pasta salad to a serving bowl; then chill for 1 hour before serving.
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