Spinach Artichoke Pasta Salad
Spinach and Artichoke Pasta Salad has all the creamy, garlicky flavor of the classic dip with rotini, spinach, artichokes, and cheese.
Servings 8
Calories 305kcal
Ingredients
- 3 cups rotini uncooked
- 1 cup baby spinach chopped
- 1 cup canned artichoke hearts drained and chopped
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic minced
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta according to package directions. Drain, rinse in cold water, and let cool.
- In a large bowl, whisk together the dressing ingredients.
- Add the spinach, artichoke hearts, mozzarella, and Parmesan cheese and stir to combine.
- Add the rotini and toss to combine. Chill until ready to serve.
Notes
- If the salad seems a little dry after chilling, stir in a spoonful of mayonnaise or sour cream before serving.
- You can use penne, bowties, shells, or fusilli instead of rotini.
- Plain Greek yogurt can be used in place of the sour cream.
- Marinated artichokes can be used instead of canned artichoke hearts for extra flavor. Drain them well first.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
- Serving size is 1 cup.
Nutrition
Calories: 305kcal | Carbohydrates: 20g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 479mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg
