Description
This Spinach Artichoke Pasta Salad is a refreshing and flavorful cold pasta dish perfect for summer or as a light meal. Featuring al dente rotini pasta tossed with tender artichoke hearts, fresh baby spinach, juicy cherry tomatoes, and a creamy Parmesan dressing made with mayo, sour cream, and a hint of lemon, this salad blends vibrant textures and tangy flavors beautifully. Quick to prepare and easy to customize, it makes an excellent vegetarian option for lunches, picnics, or potlucks.
Ingredients
Scale
Salad
- 8 oz rotini or bow tie pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 cups baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded Parmesan cheese
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini or bow tie pasta according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
- Make Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth and well combined to create the flavorful creamy dressing.
- Combine Ingredients: Add the cooked and cooled pasta to the bowl with the dressing. Then add the quartered artichoke hearts, chopped baby spinach, halved cherry tomatoes, thinly sliced red onion, and shredded Parmesan cheese. Toss gently but thoroughly to ensure every ingredient is well coated with the dressing.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the salad chilled or at room temperature for best taste and texture.
Notes
- Add grilled chicken or chickpeas to turn this salad into a complete and protein-rich meal.
- For a lighter, healthier version, substitute all of the mayo and sour cream with Greek yogurt.
