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Pasta Salad With Spinach and Artichokes

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
10 to 12 servings
Category
Pasta
Salads
Vegetables
Course
Appetizers
Main Dish
Special Considerations
Vegetarian
Credit
Dottie Rowe Brentwood Historical Society, Brentwood, New Ham
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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This colorful no-mayo pasta salad is full of flavor with added spinach, artichokes, and olives. Adapt it to use up whatever is on the pantry shelf—tomato instead of pimiento, green olives instead of black ones, or perhaps a different cheese. 

Ingredients
8 ounces corkscrew pasta
1 can (8-1/2 ounces) artichoke hearts, drained and sliced
1-1/2 cups spinach
3/4 cup pitted black olives
1/2 cup chopped pimiento, drained
1 medium-size red onion, chopped
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup oil of your choice (canola, avocado, olive, etc.)
2 tablespoons honey
3/4 teaspoon dried basil
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Instructions

Cook the pasta according to the package directions. Rinse and drain well.

In a large mixing bowl, combine the pasta, artichoke hearts, spinach, olives, pimiento, onion, and cheeses. Toss to mix. In a screw-top jar or small mixing bowl, combine the remaining ingredients. Shake or whisk to mix well. Pour over the pasta mixture. Toss to coat. Cover and refrigerate for several hours or overnight before serving.

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The Old Farmer's Almanac Editors

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Comments

Mike (not verified)

3 years 4 months ago

I make these types of salads all the time, just last night, in fact! Excellent for summer, but any season will do! I like a version of this with feta, spinach, black olives and tomatoes. The artichoke hearts are a great idea. Greek, Italian, balsamic or vinaigrette are all good dressing options. Farfalle and tri-color rotini seem to hold the dressings and cheeses very well. Easy to get creative with this.