Name: Pasta Salad with Artichokes and Spinach Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: ½ cup extra virgin olive oil; ¼ cup red wine vinegar; 1 clove garlic (minced or pressed); 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon red pepper flakes; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; ½ cup diced red onion; 8 ounces bowtie pasta (about 3 cups dry); 1 14-ounce jar marinated artichoke hearts (drained and cut into bite-sized pieces, can sub hearts canned in water); 2 cups chopped spinach; 1 cup navy beans (can sub other white beans); ¼ cup chopped fresh parsley; ¼ cup pine nuts; 8 ounces mozzarella pearls (or mozzarella cut into small pieces); ¼ cup shredded parmesan cheese

Jump to Recipe

Light, vibrant, and bursting with flavor, Pasta Salad with Artichokes and Spinach brings everything I love about Mediterranean cuisine into one big bowl. Each bite is a celebration of tender pasta, tangy marinated artichokes, crisp spinach, creamy cheeses, and aromatic herbs, all tossed in a zesty homemade dressing. Whether you’re prepping for a picnic, potluck, or craving a make-ahead lunch, this pasta salad is the kind of dish your friends will ask for time and again. If you’re searching for the perfect recipe to freshen up your mealtime rotation, look no further than this wonderfully satisfying Pasta Salad with Artichokes and Spinach.

Pasta Salad with Artichokes and Spinach Recipe - Recipe Image

Ingredients You’ll Need

This Pasta Salad with Artichokes and Spinach keeps things simple with staple ingredients that each play a vital role. Every component—from the can’t-miss artichoke hearts to the zippy dressing—comes together to create a medley of flavors, textures, and color that just works. Here’s what you’ll need (with a few tips to help you make each choice count):

Extra virgin olive oil: The base for your dressing, bringing fruity richness to every forkful.
Red wine vinegar: Adds tang and balances the olive oil, making the whole salad pop.
Garlic (minced or pressed): Infuses the dressing with fresh, bold aroma—use one good-sized clove.
Dried basil: Gives a sweet, herbal note that shines with the veggies and cheese.
Dried oregano: Mediterranean flavor at its best—a pinch packs a punch.
Dried thyme: Earthy and subtle, helping the other herbs shine.
Red pepper flakes: Just a hint brings warmth without overwhelming the other flavors.
Fine sea salt: Essential for rounding out all the lively notes in this recipe.
Freshly ground black pepper: Adds a bit of bite—use fresh if you can for the best flavor.
Diced red onion: Sliced small, these add color and sharpness, especially after a quick soak in dressing.
Bowtie pasta: (About 3 cups dry) The perfect shape for catching bits of cheese, beans, and more in each bite.
Marinated artichoke hearts: Drain and chop them into bite-sized pieces; their vinegary tang is everything in this salad.
Chopped spinach: For a vibrant, fresh, and nutritious splash of green.
Navy beans: (Or any white beans) Creamy and protein-rich, beans rounds out the salad and keeps it hearty.
Chopped fresh parsley: Adds fresh, clean herbal flavor to every bite.
Pine nuts: Toast lightly for maximum flavor and a lovely bit of crunch.
Mozzarella pearls: Or mozzarella cut into small pieces—creamy, mild, and oh-so-satisfying.
Shredded parmesan cheese: Finishes the salad with just the right funky, salty edge.

How to Make Pasta Salad with Artichokes and Spinach

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Toss in your bowtie pasta and cook according to the package directions until al dente—the golden standard for any great pasta salad. Be sure to stir once or twice so nothing sticks to the bottom. A well-cooked pasta base is the secret to a salad that holds up, especially when prepping ahead.

Step 2: Drain and Cool the Pasta

Once it’s perfectly tender, drain your pasta right away, and give it a thorough rinse under cold running water. This extra step stops the cooking and helps prevent your noodles from sticking together. Plus, cooling the pasta quickly keeps it from wilting the fresh ingredients you’ll add later.

Step 3: Whisk Up the Dressing and Marinate the Onion

While your pasta is doing its thing, whisk together the olive oil, red wine vinegar, minced garlic, dried basil, oregano, thyme, red pepper flakes, salt, and pepper in a small bowl or measuring cup. Drop in the diced red onion and give it a stir—this trick lets the onion mellow and marinate while you prep the rest, infusing the dressing with extra flavor and reducing its bite.

Step 4: Combine the Pasta Salad with Artichokes and Spinach

In a roomy mixing bowl, pile in the cooled pasta, chopped artichoke hearts, fresh spinach, navy beans, parsley, pine nuts, mozzarella pearls, and shredded parmesan. Don’t be shy—this is where the magic happens. Gently fold everything together so the spinach gets tossed throughout and the beans and artichokes don’t break apart.

Step 5: Dress and Mix

Right before serving, give the dressing another quick whisk (marinated onions and all), then pour it over your salad. Toss enthusiastically but gently, making sure every little nook and cranny is coated. You’ll notice it looks like a lot of dressing, but fear not—the pasta will drink some in, leaving just the right amount of flavor behind.

Step 6: Chill and Enjoy

Transfer the Pasta Salad with Artichokes and Spinach to an airtight container or simply cover your bowl and let it chill for at least 60 minutes in the fridge. This time lets the flavors blend and develop, so every forkful is even better. If you’re short on time, you can dig in right away, but letting it get nice and cold makes it extra refreshing.

How to Serve Pasta Salad with Artichokes and Spinach

Garnishes

A final sprinkle of fresh parsley, a dusting of extra parmesan, and a few more pine nuts scattered over the top will make your Pasta Salad with Artichokes and Spinach look absolutely irresistible. For extra color, throw in a handful of halved cherry tomatoes or a few ribbons of sun-dried tomato.

Side Dishes

This salad is a superstar on its own, but it pairs beautifully with grilled chicken, fish, or a platter of roasted vegetables. For a more rustic meal, serve alongside a crusty slice of sourdough, herby focaccia, or a simple tomato soup. Don’t be afraid to make this the main event at your next picnic or potluck either.

Creative Ways to Present

For a showstopping presentation, mound the Pasta Salad with Artichokes and Spinach onto a vibrant platter lined with extra spinach leaves. Fill individual cups or jars for personal servings at a picnic, or tuck into lettuce wraps for a fresh twist. A colorful serving bowl with a drizzle of balsamic glaze can make even a weekday lunch feel like a special occasion.

Make Ahead and Storage

Storing Leftovers

Any leftover Pasta Salad with Artichokes and Spinach will keep beautifully in an airtight container in the refrigerator for up to 3–4 days. The flavors only get better as they mingle, though you may want to refresh with a sprinkle of salt and a squeeze of lemon juice when serving from the fridge.

Freezing

While you technically can freeze the salad, it’s not recommended—especially due to the fresh spinach, cheese, and delicate beans, which can lose their texture once thawed. For best results, make what you plan to eat within a few days for peak freshness and flavor.

Reheating

This salad is meant to be enjoyed chilled or at room temperature, so no reheating necessary! If you’d like to serve it slightly warm, let it sit out for 10–15 minutes before eating. Just give it a gentle stir to redistribute the dressing.

FAQs

Can I substitute a different pasta shape?

Absolutely! Bowtie (farfalle) pasta is fun and sturdy, but rotini, fusilli, or penne all work beautifully in this Pasta Salad with Artichokes and Spinach. Just stick to shorter shapes that hold the dressing well.

What other cheeses could I use instead of mozzarella pearls?

You can use cubed feta, goat cheese, or even shredded provolone for a different twist. Keep in mind that softer cheeses will blend into the pasta a bit more, creating a creamier texture.

How can I make this salad vegan?

To make Pasta Salad with Artichokes and Spinach vegan, simply leave out the mozzarella and parmesan, or sub in your favorite plant-based cheese alternatives. Everything else is naturally vegan when you double-check your pasta and beans!

Is this salad gluten free?

It can be! Just substitute your favorite gluten-free pasta shape and check that all other ingredients (like artichokes and beans) are free from any added gluten or cross-contamination.

Can I add more protein?

Certainly. Grilled chicken, shrimp, or even crisped tofu cubes are wonderful additions if you’d like to boost the protein content of your Pasta Salad with Artichokes and Spinach and make it a heartier main course.

Final Thoughts

If you’re looking for a dish that showcases fresh flavors and is a total crowd-pleaser, Pasta Salad with Artichokes and Spinach deserves a spot in your kitchen. I hope you give it a try soon—your taste buds (and your friends!) will thank you.

Pasta Salad with Artichokes and Spinach Recipe

★★★★★

5.3 from 27 reviews

Author: lilan
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Pasta Salad with Artichokes and Spinach is a delightful and refreshing dish that is perfect for picnics, potlucks, or as a light meal. The combination of tender pasta, marinated artichokes, fresh spinach, and a flavorful dressing creates a satisfying and flavorful salad.

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
Prepare Dressing: In a bowl, whisk together olive oil, red wine vinegar, garlic, basil, oregano, thyme, red pepper flakes, salt, and pepper. Add diced red onion to the dressing.
Combine Ingredients: In a large bowl, mix cooled pasta, artichoke hearts, spinach, navy beans, parsley, pine nuts, mozzarella, and parmesan.
Add Dressing: Whisk the dressing and pour over the salad. Mix well to coat everything.
Chill and Serve: Refrigerate the salad for at least 60 minutes before serving. Enjoy!

Notes

This salad tastes even better the next day as the flavors meld together.
You can customize this salad by adding other vegetables like cherry tomatoes or bell peppers.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian