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    Home » Recipes » Sides

    Spinach Artichoke Pasta Salad

    Published: Jun 5, 2019 / Modified: Aug 12, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    • 16
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    spinach artichoke pasta salad
    photos of spinach artichoke pasta salad separated by a text box
    image of pasta salad on a dish with a green text box on top

    Made with whole wheat pasta, lots of veggies, and an oil and vinegar dressing, this Spinach Artichoke Pasta Salad is a flavorful and light side dish for potlucks and parties.

    spinach artichoke pasta salad on a serving dish with a fork on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Growing up, we would have pasta for dinner at least twice a week. And since my mom is 100% Italian, sometimes we would have homemade gravy and meatballs too. It was pretty much the best.

    So, naturally, I have a pretty deep-rooted love of pasta. I enjoy everything about it – the smooth yet gritty feel of dried pasta, the quick process of transforming it from rock hard to tender, and the neutral taste that serves as a blank canvas for whatever you have in mind.

    I usually opt for a generous serving of tomato-based sauce and a fresh grating of parmesan cheese (or as we had growing up, Locatelli cheese). But I love pasta in any form. And in the summer, I really like it as a salad!

    It’s kind of surprising that I don’t have a pasta salad on the blog yet, so that’s why I’m extra excited about sharing this veggie-loaded Spinach Artichoke Pasta Salad with you.

    pasta salad with spinach, artichoke, and mozzarella on a platter

    This dish is lighter than your typical pasta salad. Instead of a creamy dressing, I used an oil and vinegar dressing and added fresh balls of mozzarella and shredded parmesan cheese.

    There’s also whole wheat pasta instead of white pasta, canned artichokes, spinach, and fresh parsley. It’s so simple, yet so tasty.

    ingredients for the recipe next to each other in a mixing bowl

    How to Make Spinach Artichoke Pasta Salad

    First, bring a large pot of water to a boil (be sure to add a little salt and oil to it too). Dump in the whole wheat pasta and cook it until it’s al dente. You can use a gluten free pasta if needed.

    While that’s cooking, drain the artichoke hearts, chop the spinach and parsley, and whisk together the olive oil, red wine vinegar, garlic, pepper, and salt. Combine in a large bowl, add the mozzarella and parmesan, pop it in the fridge, and you’re done.

    pasta salad ingredients mixed together in a large mixing bowl with a spoon

    You can serve this dish right away, but I like it better after it’s been refrigerated for a while. It will store well in a sealed container in the fridge for up to five days, so you can make it in advance if you need to!

    overhead shot of spinach artichoke pasta salad on a platter with a serving fork

    If you love spinach and artichoke together, check out my Lighter Spinach Artichoke Dip. You might also like the One Pan Lemon Artichoke Chicken or Baked Crispy Artichoke Hearts.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    spinach artichoke pasta salad

    Spinach Artichoke Pasta Salad

    A light pasta salad made with whole wheat pasta, spinach and artichokes, mozzarella, parmesan, fresh parsley, and an oil and vinegar dressing.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 10 mins
    Refrigeration (optional): 1 hr
    Total Time: 1 hr 20 mins
    Servings: 8 people
    Calories: 539kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 pound whole wheat penne pasta
    • 1 14 oz jar artichoke hearts - drained and roughly chopped
    • 4 cups spinach leaves - roughly chopped
    • 16 oz mozzarella balls - look for bocconcini or ciliegine
    • ½ cup freshly grated parmesan cheese
    • ¼ cup fresh parsley - chopped
    • ½ cup olive oil
    • ¼ cup red wine vinegar
    • 2 cloves garlic - minced or pressed
    • ½ teaspoon black pepper - more to taste
    • ¼ teaspoon sea salt - more to taste
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    Instructions

    • Bring a pot of salted water to a boil over the stove and add the pasta. Cook until al dente, ~8 minutes, or according to package instructions. Drain in a colander and rinse immediately with cold water.
    • While the pasta is cooking, prepare the rest of the ingredients, and whisk together the olive oil, red wine vinegar, garlic, pepper, and salt.
    • Combine the cooked pasta, drained and chopped artichoke hearts, chopped spinach, parsley, mozzarella, parmesan, and the dressing in a large bowl. Mix until well combined.
    • Store the salad in an airtight container in the fridge for at least 60 minutes before serving (you can keep it in there for a longer time too). You can also eat it right away, but I prefer it cold. Enjoy!

    Notes

    • This recipes makes a lot of pasta salad, so it’s best for a large crowd or party, but it also stores well and can be enjoyed for several days. If you want to make a smaller amount, you can cut the recipe in half.
    • For more flavor, use marinated artichoke hearts instead of those canned in water.

    Nutrition

    Serving: 1cup | Calories: 539kcal | Carbohydrates: 39g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 412mg | Potassium: 102mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2119IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy! – Lizzie

    More Plant-Forward Side Dishes

    • Chicken and Leek Risotto
    • Leek Pancakes
    • Mushroom Gratin
    • Caramelized Mushrooms
    • 16

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    1. Mary Heiar

      April 25, 2020 at 8:53 pm

      5 stars
      spring food! Yes!

      Reply
      • Lizzie Streit, MS, RDN

        April 26, 2020 at 3:19 pm

        Can’t wait for spring and summer veggies! 🙂

        Reply
    2. Aunt Karen

      June 06, 2019 at 7:40 am

      5 stars
      Sounds great – and easy. Can’t wait to make this!

      Reply
      • Lizzie Streit, MS, RDN

        June 06, 2019 at 2:33 pm

        Hope you love it! 🙂

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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