Description

This Spinach and Artichoke Pasta Salad is inspired by the classic dip everyone loves. It’s creamy, tangy, and packed with flavor from marinated artichokes, fresh spinach, and a zesty dressing. Perfect for summer picnics, potlucks, or a quick weeknight dinner!

Ingredients

1 lb short pasta (like rotini or penne)
1 (14 oz) can artichoke hearts, drained and quartered
2 cups baby spinach, roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper, to taste
Optional: red pepper flakes, for a little heat

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Instructions

Cook pasta according to package directions. Drain and rinse under cold water until cool.
In a large bowl, whisk together mayonnaise, sour cream, cream cheese, Parmesan, garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
Add the cooled pasta, artichokes, and spinach to the bowl. Toss everything together until well coated in the dressing.
Taste and adjust seasoning as needed. Add red pepper flakes if you like a little kick.
Chill in the fridge for at least 30 minutes before serving for best flavor.

Notes

You can swap in Greek yogurt for sour cream if you prefer a lighter version.
Add grilled chicken or chickpeas for extra protein.
Great served cold or at room temperature.

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 2g
Sodium: 540mg
Fat: 540mg
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 9g
Cholesterol: 30mg