Spinach Artichoke Pasta Salad
This spinach artichoke pasta salad is a creamy, tangy twist on the classic dip. Perfect for potlucks and picnics, it’s ready in 30 minutes. Get the recipe!
Since vegetarian is on the menu, Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing and Southwest Quinoa Salad fit right alongside it.
A Creamy Twist on a Classic Dip
Last weekend we had a barbecue, and I was about to make spinach artichoke dip when I realized our kitchen would turn into a sauna. So I switched gears and made this creamy pasta salad instead. It has all the tangy, cheesy flavor of the dip but in a cool, easy-to-eat bowl. Everyone went back for seconds.
Why You’ll Love This Easy Pasta Salad
- The Greek yogurt dressing is tangy and creamy without being heavy.
- This salad gets better as it sits, so you can make it ahead for potlucks and picnics.
- You can prep it in under 30 minutes with no cooking beyond the pasta.
Key Ingredients for This Pasta Salad
- Plain Greek yogurt: It makes the dressing creamy and tangy without being too heavy. You can substitute sour cream or a mix of mayonnaise and buttermilk if you prefer.
- Artichoke hearts: Canned or jarred works well. Drain them well and give them a rough chop so they distribute evenly through the salad.
- Parmesan cheese: Freshly grated melts into the dressing and adds a salty, nutty kick. Pre-shredded won’t incorporate as smoothly.
Key Tips for This Creamy Pasta Salad
I like to use whole wheat pasta because it holds up well to the creamy dressing. Gluten-free pasta works too if you need it. For the dressing, a mix of plain Greek yogurt and olive oil mayonnaise gives the right tangy richness. Just blend in lemon juice, garlic, Italian seasoning, and a pinch of red pepper flakes.
One thing I learned: hold off on salting until after you stir in the Parmesan, since the cheese adds plenty of salt. Also, be sure to drain the artichoke hearts well so they don’t water down the dressing.
Customizing This Creamy Pasta Salad
This recipe is easy to adapt. For a heartier main dish, stir in some shredded rotisserie chicken or cooked shrimp. If you want a bit more color and sweetness, add a handful of sun-dried tomatoes or roasted red peppers. For a different cheese profile, swap the Parmesan for crumbled feta or goat cheese. And to make it dairy-free, use a vegan yogurt and omit the cheese or use a dairy-free alternative.
Serving Suggestions for This Pasta Salad
Serve this pasta salad alongside grilled chicken, burgers, hot dogs, or barbecue ribs for a complete summer meal. It also works well as a vegetarian main dish for lunch, especially with a side of crusty bread. For a pop of freshness, garnish with fresh basil or a squeeze of extra lemon juice right before serving.
How to Store Leftover Pasta Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir. If the dressing seems a little dry after sitting, stir in a splash of lemon juice or a spoonful of plain yogurt to refresh it.
Frequently Asked Questions About This Pasta Salad
Can I make this pasta salad ahead of time?
Yes. Assemble it up to a day in advance and refrigerate. The flavors meld beautifully. Give it a stir and adjust seasoning before serving.
Can I freeze spinach artichoke pasta salad?
Freezing is not recommended because the yogurt-based dressing will separate and become watery when thawed, and the spinach will lose its texture.
Can I use fresh spinach instead of chopped?
You can use baby spinach leaves, but give them a rough chop so they mix in easily. Keep in mind that fresh spinach will wilt slightly as the salad sits, which is fine.
Recipe
Spinach Artichoke Pasta Salad
If you like the classic spinach artichoke dip, you will love this easy spinach artichoke pasta salad!
Ingredients
- 1 lb pasta, such as fusilli or penne, whole wheat or gluten-free is fine
- 0.75 cup plain Greek yogurt
- 0.333 cup mayonnaise, I use olive oil mayo
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1.5 tsp Italian seasoning
- 1 dash crushed red pepper flakes
- 2 15 oz can artichoke hearts, drained
- 3 cup chopped spinach
- 2 whole green onions, chopped
- 0.5 cup shredded Parmesan cheese
- to taste kosher salt and freshly ground black pepper
- fresh basil, chopped
Instructions
- 1
Cook the pasta according to package directions.
- 2
While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bowl.
- 3
Drain the pasta and run cold water over it. Place the pasta in the large bowl with the Greek yogurt mixture. Stir until pasta is coated in the creamy dressing. Add the artichoke hearts, chopped spinach, green onions, and Parmesan cheese. Stir again. Season with salt and black pepper, to taste. Garnish with fresh basil, if using. Serve.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 10 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Boiled, nutFree, pasta salad, side dish, summer, vegetarian
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