Spinach and Artichoke Penne Pasta Salad Recipe

There is nothing quite like the vibrant and creamy delight of Spinach and Artichoke Penne Pasta Salad to brighten up your meal table. This dish is a beautiful medley of tender penne pasta, fresh baby spinach, and tangy marinated artichoke hearts, all wrapped in a luscious, cheesy dressing that sings with Parmesan goodness. Whether you’re bringing it to a picnic, serving it at a summer barbecue, or just craving something fresh and satisfying, this Spinach and Artichoke Penne Pasta Salad hits every note — refreshing, hearty, and bursting with flavor.

Ingredients You’ll Need

Gathering your ingredients for this salad is a breeze, yet each one plays a crucial role in shaping the final taste, texture, and color. From the pasta’s perfectly firm bite to the creamy dip that ties it all together, every component brings something special to the table.

• Penne pasta (1 lb): The perfect shape to grab onto the creamy dressing and bits of artichoke and spinach in every forkful.
• Baby spinach (2 cups, roughly chopped): Adds freshness and a pop of green, plus a mild, slightly earthy flavor that balances the cheese.
• Marinated artichoke hearts (1 12-oz jar, quartered and chopped): Their tangy, slightly tart notes complement the creamy elements beautifully.
• Shredded Parmesan cheese (1 cup): Brings savory depth and a subtle nuttiness that makes this salad irresistible.
• Good Foods Spinach Artichoke Parmesan Dairy Dip (2 packages): Acts as the star dressing, enhancing creaminess and boosting the spinach-artichoke flavor profile.
• Red bell pepper (1 large, chopped): Offers sweetness and crunch, brightening the dish with color and texture contrast.
• Salt and pepper, to taste: Simple seasoning that highlights all the fresh and rich ingredients perfectly.

How to Make Spinach and Artichoke Penne Pasta Salad

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cooking the penne pasta to just the right firmness is essential — it should be al dente, holding its shape without becoming mushy. Once cooked according to the package instructions, drain the pasta and rinse it with cold water to stop the cooking and cool it down, which keeps your salad fresh and prevents stickiness.

Step 2: Prepare the Fresh Ingredients

While the pasta is cooling, roughly chop the baby spinach and quarter the artichoke hearts. The freshness of the spinach combined with the tangy bite from the marinated artichoke hearts creates a dynamic base for the rich dressing and pasta.

Step 3: Combine and Toss

In a large mixing bowl, combine the cooled pasta, chopped spinach, artichokes, shredded Parmesan cheese, and the Good Foods Spinach Artichoke Parmesan Dairy Dip. Add the chopped red bell pepper last to keep its crunch intact. Use a spatula or large spoon to toss everything together gently but thoroughly. This ensures every piece of penne is generously coated, capturing the creamy, cheesy flavor in each bite.

Step 4: Season and Chill

Season your Spinach and Artichoke Penne Pasta Salad with salt and freshly cracked pepper to your preference. Once seasoned, cover the bowl or transfer the salad to an airtight container and refrigerate until chilled. This resting time helps all the flavors marry beautifully, making the salad even more delicious when served.

How to Serve Spinach and Artichoke Penne Pasta Salad

Garnishes

Elevate the presentation by adding a sprinkle of extra shredded Parmesan or a few fresh basil leaves on top. A light drizzle of olive oil or a dash of red pepper flakes can also add intriguing layers of flavor and a pop of color. These simple touches make the salad feel special and inviting.

Side Dishes

This pasta salad pairs wonderfully with grilled chicken, roasted vegetables, or a crisp green salad. The creamy and tangy notes of the Spinach and Artichoke Penne Pasta Salad work as a fantastic counterbalance to smoky or simply seasoned sides, making your meal well-rounded and satisfying.

Creative Ways to Present

If you’re serving this at a party or potluck, try presenting the salad in colorful mason jars or individual cups for easy serving and a charming display. Layer the pasta salad with fresh herbs or even some sun-dried tomatoes to add visual appeal. For an impressive twist, serve it alongside warm garlic bread or as a filling for pita pockets.

Make Ahead and Storage

Storing Leftovers

Keep your leftovers fresh by placing the Spinach and Artichoke Penne Pasta Salad in an airtight container in the refrigerator. It will stay tasty for up to 3 days, making it a perfect make-ahead dish for lunches or quick dinners.

Freezing

This salad is best enjoyed fresh or refrigerated; freezing is not recommended as the creamy dip and fresh vegetables may change texture and separate after thawing.

Reheating

Since this salad is served cold, reheating is unnecessary and not advised. Just give it a little stir before serving again, and it’s ready to enjoy straight from the fridge.

FAQs

Can I use a different type of pasta?

Absolutely! While penne is ideal due to its shape and size, other pasta shapes like rotini, fusilli, or farfalle work well and hold the dressing nicely.

Is this salad suitable for vegetarians?

Yes, this Spinach and Artichoke Penne Pasta Salad is vegetarian-friendly, as it contains no meat products. Just ensure the Parmesan used is suitable for your dietary preferences.

Can I make this salad vegan?

To make a vegan version, substitute the Parmesan cheese and dairy dip with vegan alternatives or a cashew-based creamy dressing. The rest of the ingredients are naturally plant-based.

How long does the salad last in the fridge?

Stored properly in an airtight container, the salad stays fresh and tasty for about 3 days. Beyond that, the vegetables may start to lose their crunch.

Can I add protein to this pasta salad?

Yes! Grilled chicken, sautéed shrimp, or chickpeas would be fantastic additions to boost the protein content and make it a fuller meal.

Final Thoughts

Spinach and Artichoke Penne Pasta Salad is one of those dishes that effortlessly combines comfort and freshness, making it a go-to recipe year-round. Its vibrant colors, creamy flavor, and satisfying texture never fail to delight. I encourage you to try it for your next meal or gathering — it’s as crowd-pleasing as it is simple to make. Once you taste it, I’m sure it’ll become one of your favorite dishes to turn to again and again.

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