How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke, Garbanzo, & Spinach Pasta Salad?

You need 18 ingredients. The key ingredients include: 8 ounces artichoke hearts, chopped, 10 ounces canned garbanzo beans, drained, 2 2 cups spiral shaped pasta or 2 cups rigatoni pasta, 1 1/3 cups fresh spinach leaves, chopped, and more.

Is Artichoke, Garbanzo, & Spinach Pasta Salad suitable as pasta & noodles?

Yes, Artichoke, Garbanzo, & Spinach Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Artichoke, Garbanzo, & Spinach Pasta Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke, Garbanzo, & Spinach Pasta Salad Recipe

Name: Artichoke, Garbanzo, & Spinach Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces artichoke hearts, chopped; 10 ounces canned garbanzo beans, drained; 2 2 cups spiral shaped pasta or 2 cups rigatoni pasta; 1 1/3 cups fresh spinach leaves, chopped; 3/4 large tomatoes, chopped; 3/4 red bell pepper, chopped; 1/2 cup sliced button mushroom; pimento stuffed olive, chopped (optional); 2 teaspoons olives or 2 teaspoons vegetable oil; 2 teaspoons lemon juice; 2 teaspoons water; 3/4 teaspoon minced garlic; 1/2 teaspoon dried oregano or 1/2 teaspoon italian seasoning; 1/8 teaspoon black pepper; crushed red pepper flakes; 1/8 teaspoon salt (optional); 2 tablespoons feta cheese, grated; 2 teaspoons feta cheese, grated

Artichoke, Garbanzo, & Spinach Pasta Salad

Eats Now Editorial Team · 360 kcal · Pasta & Noodles

Artichoke, Garbanzo, & Spinach Pasta Salad – a delicious recipe with hearts, garbanzo beans, pasta, fresh spinach leaves, tomatoes, red bell pepper. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Artichoke, Garbanzo, & Spinach Pasta Salad

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