Print

Spinach and Artichoke Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Spinach and Artichoke Pasta Salad takes everything you love about the classic dip — creamy, tangy, and full of flavor — and turns it into a light, refreshing pasta salad. Perfect for potlucks, picnics, or an easy make-ahead lunch.

Ingredients

Scale

For the Salad:

  • 12 oz pasta (rotini, bowtie, or penne work great)

  • 3 cups fresh spinach, chopped

  • 1 (14 oz) can artichoke hearts, drained and quartered

  • ½ cup roasted red peppers, chopped (optional)

  • ¼ cup red onion, finely diced

  • ½ cup crumbled feta cheese or shredded Parmesan

  • ¼ cup sunflower seeds or pine nuts (optional, for crunch)

For the Dressing:

  • ½ cup plain Greek yogurt

  • ¼ cup mayonnaise (or more Greek yogurt for a lighter version)

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1 teaspoon Italian seasoning

  • 1 clove garlic, minced

  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook pasta until al dente.
    Drain and rinse under cold water to stop cooking. Set aside.

  2. Make the Dressing:
    In a small bowl, whisk together yogurt, mayo, lemon juice, olive oil, Italian seasoning, and garlic.
    Season with salt and pepper to taste.

  3. Assemble the Salad:
    In a large bowl, combine cooked pasta, spinach, artichokes, roasted red peppers, onion, cheese, and seeds (if using).
    Pour dressing over top and toss until well coated.

  4. Chill & Serve:
    Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
    Stir before serving and garnish with extra cheese or lemon zest if desired.

Notes

  • Want more protein? Add grilled chicken or chickpeas.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Use marinated artichokes for an extra punch of flavor.

Find it online: https://ukfinda.com/spinach-and-artichoke-pasta-salad/