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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spinach Artichoke Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions