Spinach Artichoke Pasta Salad Recipe

Name: Spinach Artichoke Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets; 1/2 pound fresh baby spinach; 1 (15-ounce) can baby artichoke hearts in water, drained and chopped; 1 red roasted pepper, drained and chopped; 1/2 small red onion, chopped; 1 clove garlic, cracked from skin; 1 lemon, zested; 2 teaspoons lemon juice, the juice of 1 wedge; 2 tablespoons red wine vinegar, a couple of splashes; 1/4 cup extra-virgin olive oil; 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it; Black pepper; A handful sun-dried tomatoes packed in oil, coarsely chopped

Servings: persons

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

1
Bring 5 or 6 inches of water to a boil in a large pot.
2
Salt boiling water and add pasta.
3
Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys.
4
Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
5
Coarsely chop baby spinach.
6
Combine with artichoke pieces, roasted red pepper and red onion.
7
Chop garlic, then add salt to it and mash it into a paste with the flat of your knife.
8
Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it.
9
Whisk in oil, thyme and pepper.
10
Add pasta and sun-dried tomatoes to the salad.
11
Dress salad and gently toss.
12
Serve or refrigerate.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 14 ingredients. The key ingredients include: Coarse salt, 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets, 1/2 pound fresh baby spinach, 1 (15-ounce) can baby artichoke hearts in water, drained and chopped, and more.

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

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

Spinach Artichoke Pasta Salad

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