Best 2 Spinach Artichoke Pasta Salad Recipes

Indulge in a culinary symphony of flavors and textures with our exquisite spinach artichoke pasta salad, a dish that masterfully blends the vibrant freshness of spinach, the delectable richness of artichoke hearts, the tender chewiness of pasta, and a symphony of zesty, creamy, and tangy dressings. This versatile salad shines as a standalone meal or as a delightful side dish, gracing your table with its vibrant hues and alluring aromas. With three distinct dressings to choose from—a tangy lemon-herb vinaigrette, a creamy Greek yogurt dressing, and a luscious avocado dressing—this recipe caters to diverse palates and preferences. Each dressing brings a unique dimension to the salad, highlighting the harmonious interplay of flavors and textures. Prepare to embark on a culinary journey where every bite is a celebration of fresh, flavorful ingredients, culminating in a dish that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE PASTA SALAD

Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

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.

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD

Rachael Ray's Spinach Artichoke Pasta Salad image

Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.

Provided by Shirl J 831

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onion, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

Steps:

Combine the first three ingredients in the bottom of a serving bowl.
Add remaining ingredients to the bowl and toss till well combined.
Season with salt and pepper and serve.
This makes 8 side dishes.

Tips:

For the best flavor, use fresh spinach and artichoke hearts. If using frozen artichoke hearts, be sure to thaw and drain them thoroughly before using.
To make the dressing, whisk all of the ingredients together until smooth. You can adjust the amount of mayonnaise and sour cream to achieve the desired consistency. If the dressing is too thick, add a little milk or water. If it is too thin, add more mayonnaise or sour cream.
To assemble the salad, simply combine the cooked pasta, spinach, artichoke hearts, red onion, Parmesan cheese, and dressing in a large bowl. Toss to coat. Serve immediately or chill for later.
This salad can be customized to your liking. For example, you can add other vegetables, such as chopped broccoli, cauliflower, or carrots. You can also add cooked chicken or shrimp for a protein boost.
Leftover salad can be stored in the refrigerator for up to 3 days.

Conclusion:

Spinach artichoke pasta salad is a delicious and easy-to-make dish that is perfect for a summer potluck or picnic. It is also a great way to use up leftover pasta. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a light and refreshing summer meal, give spinach artichoke pasta salad a try.

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