Indulge in a delightful culinary journey with this vibrant and flavorful artichoke garbanzo spinach pasta salad. Bursting with a symphony of textures and tastes, this delectable dish promises a satisfying and nutritious experience. Fresh baby spinach leaves lend a crisp base, while tender artichoke hearts, protein-packed garbanzo beans, and colorful bell peppers add a delightful crunch. Perfectly cooked pasta ties all the ingredients together, creating a harmonious blend that will tantalize your taste buds. Topped with a tangy and aromatic dressing made with zesty lemon, tangy red wine vinegar, and fragrant herbs, this salad is sure to impress your palate. Additionally, you'll find a delicious sun-dried tomato pesto pasta salad and a refreshing lemon tahini dressing recipe to further expand your culinary horizons. Get ready to embark on a culinary adventure with this trio of extraordinary recipes!
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
SPINACH ARTICHOKE PASTA SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
- Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
QUICK ARTICHOKE PASTA SALAD
This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
Provided by Maryanne
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 4h20m
Yield 5
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
- In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 23.8 g, Fat 5.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 389.8 mg, Sugar 0.7 g
ARTICHOKE SPINACH SALAD
The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
SPINACH ARTICHOKE PASTA SALAD
Make and share this Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Rachel M.
Categories Low Cholesterol
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
- Coarsely chop baby spinach. Combine with artichoke pieces, and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
Nutrition Facts : Calories 480.7, Fat 20.6, SaturatedFat 5.1, Cholesterol 36, Sodium 779.8, Carbohydrate 61.6, Fiber 13.5, Sugar 5.5, Protein 17.6
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid any scrambling.
- Choose the right pasta: This recipe calls for fusilli, but you can use any short pasta shape that you like. Some other good options include penne, rotini, or bow-tie pasta.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold up well in the salad.
- Use fresh vegetables: Fresh vegetables will give your salad the best flavor. If you can't find fresh vegetables, you can use frozen or canned vegetables in a pinch.
- Don't skimp on the dressing: The dressing is what brings all of the flavors of the salad together. Make sure to use a good quality olive oil and vinegar, and add some fresh herbs and spices to taste.
Conclusion:
This artichoke, garbanzo bean, spinach, and pasta salad is a delicious and healthy meal that is perfect for summer gatherings. It is packed with protein, fiber, and vitamins, and it is also very easy to make. With a little planning, you can have this salad on the table in no time. So next time you are looking for a light and refreshing meal, give this salad a try. You won't be disappointed!
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