Creamy Spinach Artichoke Penne Pasta Salad Recipe
Introduction
This Spinach Artichoke Penne Pasta Salad is a fresh, creamy dish perfect for a quick lunch or a light dinner. Combining tender penne pasta with vibrant spinach and tangy artichokes, it’s both nutritious and flavorful.
Ingredients
- 2 cups penne pasta
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup creamy dressing (such as ranch or Caesar)
Instructions
- Step 1: Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large bowl, combine the cooked pasta, chopped spinach, and artichoke hearts. Toss with the creamy dressing until evenly coated.
Tips & Variations
- For extra flavor, add a squeeze of fresh lemon juice or some grated Parmesan cheese.
- Use baby spinach for a milder taste or kale for a heartier texture.
- Try substituting the creamy dressing with a vinaigrette for a lighter option.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good toss and, if needed, add a little more dressing to refresh the flavors. This salad is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the salad.
What type of dressing works best for this salad?
Creamy dressings like ranch, Caesar, or a garlic mayo blend work well, but you can also experiment with lighter vinaigrettes depending on your taste preferences.
PrintCreamy Spinach Artichoke Penne Pasta Salad Recipe
This Spinach Artichoke Penne Pasta Salad is a vibrant, creamy dish perfect for a refreshing side or light meal. Combining al dente penne pasta with fresh spinach, tender artichokes, and a luscious creamy dressing, it delivers a delightful blend of textures and flavors that are easy to prepare and enjoy chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces penne pasta
Vegetables
- 2 cups fresh spinach, roughly chopped
- 1 cup marinated artichoke hearts, drained and chopped
Dressing
- 1/2 cup creamy dressing (such as ranch or Caesar)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the salad: In a large mixing bowl, combine the cooked and cooled pasta with chopped fresh spinach and drained, chopped artichoke hearts.
- Add the dressing: Pour the creamy dressing over the pasta and vegetables, then toss everything gently until all the ingredients are evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature as a delicious side dish or light meal.
Notes
- Use fresh spinach for the best flavor and texture, but baby spinach can also be substituted.
- Marinated artichoke hearts add extra flavor; if using plain artichokes, consider adding lemon juice or herbs to the dressing.
- For a healthier version, substitute the creamy dressing with Greek yogurt mixed with herbs.
- This salad can be made a few hours ahead and stored covered in the fridge.
- Add grilled chicken or chickpeas for added protein and make it a more filling meal.
Keywords: spinach pasta salad, artichoke penne salad, creamy pasta salad, vegetarian pasta salad, easy summer salad
