Cool dishes, like pasta salad, are nice on hot summer days and this spinach and artichoke pasta salad is an amazing option! Spinach and artichoke is a fabulous flavour combination that I often enjoy as a dip, either hot or cool, and it also works well in a pasta salad! This pasta salad is inspired by the flavours of a spinach and artichoke dip and it is super easy to make! The base of the salad is the pasta which is cooked, drained and cooled before being used. The stars of the show are of course the spinach and artichokes and the dressing is a combination of mayonnaise and sour cream, along with a hit of lemon juice and plenty of parmesan cheese! This spinach and artichoke pasta salad is great just like this and sometimes I like to change it up by adding extras like a pinch of cayenne pepper or crispy bacon, or sun-dried tomatoes, etc. Any way you make it, you really can’t go wrong with this spinach and artichoke pasta salad this summer!
Spinach and Artichoke Pasta Salad
A cool and creamy spinach and artichoke pasta salad that’s perfect for summer!
- 1 pound pasta (gluten-free for gluten-free)
- 1 teaspoon olive oil
- 4 ounces bacon, cut into small pieces (optional)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lemon juice (optional)
- 1 clove garlic, minced or grated
- salt and pepper to taste
- 2 (14 ounce) cans artichoke hearts, drained and quartered or coarsely chopped
- 5 ounces baby spinach (optionally coarsely chopped)
- 1/3 cup parmigiano reggiano (parmesan), grated
- 1/4 cup green onions, sliced
- 1/4 cup sun-dried tomatoes, thinly sliced (optional)
- Cook the pasta as directed on the package, drain, mix with olive oil and let cool, mixing every 5 minutes. (The oil and mixing helps prevent it from sticking together while it cools.)
- Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
- Mix the mayonnaise, sour cream, lemon juice, garlic, salt and pepper.
- When the pasta is cool, mix everything and enjoy! Store any leftovers in the fridge for later!
Option: Add fresh basil.
Option: Add sliced roasted red peppers.
Option: Add a pinch of cayenne or red pepper flakes or a few dashes of hot sauce to the dressing.
Option: Add cooked chicken!
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This sounds lovely! One question, marinated artichoke hearts or the ones that are packed in water? And if I just happen to have 2 jars in my pantry that are packed in water do you have ideas of what to add and how to marinate them.
Phyllis Bergst says
You have the right kind already, all cans of artichoke hearts are unmarinated. I plan to try this one soon.
I use un-marinated artichokes! (You can use marinated artichokes though!)
I only have the marinated artichokes, will that work ok?
Marinated artichoke hearts work well! Enjoy!
Nice! I’d add shrooms.
Luna @ Healthy Kitchen 101 says
I find it so interesting when you use Artichoke for the pasta salad as I’ve heard of this combination. This urges me to try this recipe soon!!
Kevin, are you sure about the amount of mayo and sour cream for one pound of pasta as written? I used that amount for 8 ounces of pasta and the salad was as dry as dust. I’m sorry to say that it was also pronounced as pretty bitter tasting. Sorry to be critical as we do normally enjoy your recipes.