Description

Spinach and artichoke pasta salad is a refreshing, vibrant dish that beautifully combines creamy artichokes, tender spinach, and perfectly cooked pasta. Ideal for summer picnics or cozy dinners, this salad is not only easy to prepare but also a feast for the eyes with its colorful ingredients. Tossed in a zesty dressing, it's a delightful celebration of flavors that will impress your family and friends.

Ingredients

Scale

8 oz rotini or penne pasta
2 cups fresh baby spinach
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced
½ cup feta cheese, crumbled
¼ cup olive oil
2 tbsp freshly squeezed lemon juice
1 tsp dried Italian herbs (basil, oregano, thyme)
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine chopped spinach, artichokes, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, lemon juice, dried herbs, salt, and pepper.
Add cooled pasta to the vegetable mixture along with feta cheese. Pour dressing over the top and toss gently until well combined.
Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 230
Sugar: 2g
Sodium: 290mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg

Keywords: - For added protein, consider including grilled chicken or chickpeas. - Substitute whole grain or gluten-free pasta if desired. - Store leftovers in an airtight container in the fridge for up to three days.