Pasta Salad with Artichokes and Spinach Recipe

If you’re searching for a crowd-pleasing dish that’s bursting with color, texture, and Mediterranean flavors, this Pasta Salad with Artichokes and Spinach absolutely delivers. Each forkful combines tender pasta tossed with crisp spinach, briny artichoke hearts, creamy mozzarella, and the crunch of pine nuts—all brought together with a punchy herb vinaigrette. It’s just as perfect for lazy picnics as it is for a quick lunch at home, and it’s one of those recipes you’ll want to keep handy all year long.

Ingredients You’ll Need

There’s something special about a recipe that lets each ingredient shine, and Pasta Salad with Artichokes and Spinach does just that. Every component brings a unique note—whether it’s the savory depth from olives and cheese, the herbal zest from the dressing, or the fresh bite of spinach. Here’s what you’ll need and why each element matters.

• Extra virgin olive oil: The base of the dressing, lending richness and fruitiness to every bite.
• Red wine vinegar: Brings tang and brightness that keeps the salad refreshing.
• Garlic (minced or pressed): Adds savory complexity and a punch of flavor.
• Dried basil: Delivers that classic Italian herb undertone.
• Dried oregano: Works with basil to dial up the Mediterranean aroma.
• Dried thyme: Offers a subtle earthy depth and rounds out the seasoning.
• Red pepper flakes: Give a light heat for extra personality (use more or less to taste).
• Fine sea salt: Essential for balance, helping all the other flavors pop.
• Freshly ground black pepper: Offers a hint of heat and sharpness.
• Diced red onion: A little bite and color, plus it softens beautifully in the dressing.
• Bowtie pasta: Perfect for catching all the dressing and mix-ins. Other shapes work, but bowties are so fun here!
• Marinated artichoke hearts: Tangy, savory, and tender bites that define the salad’s character.
• Chopped spinach: Fresh greens that add a vibrant base and subtle crunch.
• Navy beans: For creaminess and extra protein—feel free to swap in other white beans if you prefer.
• Fresh parsley: A burst of color and brightness added right at the end for freshness.
• Pine nuts: Nutty richness and gentle crunch that’s just so moreish.
• Mozzarella pearls: Little creamy nuggets that soak up the dressing; you can also cube fresh mozzarella.
• Shredded parmesan cheese: Adds a salty, umami finish over the top.

How to Make Pasta Salad with Artichokes and Spinach

Step 1: Cook the Pasta

Let’s start with the star—your bowtie pasta! Bring a generous pot of salted water to a boil, then toss in your pasta and cook just until al dente according to the package instructions. The key is not to overcook; you want the pasta to hold its shape and soak up the flavors later. This is the foundation for your Pasta Salad with Artichokes and Spinach, so it’s worth taking the time for perfect texture.

Step 2: Rinse and Cool the Pasta

As soon as the pasta hits that perfect doneness, drain it right away and rinse under cold running water. This step stops the cooking process and keeps the salad crisp rather than mushy. Plus, it keeps those bowties from sticking together—a little trick I always swear by for pasta salads.

Step 3: Make the Dressing and Marinate the Onions

While your water is boiling or pasta is cooking, whisk together the olive oil, red wine vinegar, garlic, basil, oregano, thyme, red pepper flakes, salt, and black pepper in a bowl or measuring cup. Drop in the diced red onion so it can marinate and mellow out while you prep the rest. This step intensifies the flavors and makes the onions irresistibly tasty.

Step 4: Toss the Main Ingredients

Grab a large mixing bowl and combine the cooled pasta with the chopped artichoke hearts, spinach, navy beans, parsley, pine nuts, mozzarella pearls, and shredded parmesan. This is where the dish truly comes alive—every bite is a colorful mosaic of flavors and textures.

Step 5: Dress and Toss

Right before serving, give your dressing another good whisk, then pour it all over the salad. Toss gently but thoroughly until everything gets a generous coating. It might seem like a lot of dressing at first, but the pasta will drink up some of that deliciousness as it chills, becoming perfectly flavorful.

Step 6: Chill and Serve

For best results, let your Pasta Salad with Artichokes and Spinach rest in the fridge for at least an hour. This short chill melds all those gorgeous flavors, but if you’re short on time, it’s entirely fabulous enjoyed immediately. Just grab a fork and dig in!

How to Serve Pasta Salad with Artichokes and Spinach

Garnishes

Give your salad a flourish just before serving by sprinkling over extra parsley, a few more pine nuts, or an extra shower of freshly grated parmesan. For an extra pop of color, a few halved cherry tomatoes or a twist of black pepper can’t be beat. These little touches make Pasta Salad with Artichokes and Spinach look as incredible as it tastes.

Side Dishes

This vibrant salad steals the show on its own but also shines alongside other dishes. It pairs beautifully with grilled chicken, roasted salmon, or even a crusty loaf of bread for a plant-based meal. If you’re hosting a party, it looks gorgeous alongside a spread of antipasti or with a simple leafy green salad.

Creative Ways to Present

For parties or picnics, try serving Pasta Salad with Artichokes and Spinach in individual cups or jars for a charming grab-and-go option. Another fun idea: pile it high on a bed of baby spinach for a dramatic salad platter. For boxed lunches, tuck it into bento containers with pickled vegetables or olives. The colors and textures make it look irresistible no matter how you plate it!

Make Ahead and Storage

Storing Leftovers

Leftover Pasta Salad with Artichokes and Spinach stores like a dream in an airtight container in the refrigerator for up to four days. If you notice the pasta soaking up some of the dressing (which it inevitably will), you can always refresh it with a drizzle of olive oil or a splash of vinegar the next day.

Freezing

While this salad is at its best fresh or within a couple of days, technically you can freeze it, but I don’t recommend it. Freezing can change the texture of the spinach, pasta, and cheese—for a crisp, fresh bite, keeping it chilled in the fridge is your best bet whenever possible.

Reheating

Pasta Salad with Artichokes and Spinach is meant to be eaten cold or at room temperature, so there’s no need for reheating. Just take it out of the fridge about 20 minutes before serving to remove the chill, and it’ll taste just as vibrant as when you first made it!

FAQs

Can I use a different type of pasta?

Definitely! The beauty of this recipe is its flexibility. While bowtie pasta holds the dressing and mix-ins especially well, you can swap it for penne, rotini, or fusilli—whatever you have on hand will do the trick for your Pasta Salad with Artichokes and Spinach.

What if I can’t find marinated artichoke hearts?

No worries at all! You can substitute canned artichoke hearts packed in water—just give them a quick soak in a little olive oil, vinegar, and Italian herbs to mimic that briny flavor. They’ll work perfectly in your Pasta Salad with Artichokes and Spinach.

Can I add extra vegetables?

Absolutely! Feel free to toss in roasted red peppers, sun-dried tomatoes, or even some sliced olives. The salad is designed to be adaptable, so use what’s in season or what you love most to make Pasta Salad with Artichokes and Spinach truly your own.

Is it possible to make this salad vegan?

You sure can. Simply leave out the mozzarella and parmesan, or use your favorite plant-based cheese alternatives. Every other ingredient is naturally vegan, so it’s easy to transform Pasta Salad with Artichokes and Spinach into a dairy-free meal everyone can enjoy.

How far in advance can I make this salad for a party?

It’s a fantastic make-ahead option! You can prepare Pasta Salad with Artichokes and Spinach up to 24 hours before your event. In fact, letting it chill gives the flavors time to mingle. Just save any last-minute garnishes until right before serving for the prettiest presentation.

Final Thoughts

Give this Pasta Salad with Artichokes and Spinach a try, and I promise it’ll quickly become one of your go-to favorites for gatherings, busy weekdays, or any occasion that calls for something deliciously fresh. There’s nothing better than sharing a dish you love, and I hope this one brings as much joy to your table as it does to mine!

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