Description
This Artichoke & Spinach Pasta Salad is a vibrant and flavorful dish combining tender farfalle pasta with a creamy, tangy dressing infused with artichoke and spinach dip mix. Bursting with fresh grape tomatoes, kalamata olives, baby spinach, and Parmesan cheese, it’s a perfect make-ahead salad that’s ideal for potlucks, picnics, or a light lunch.
Ingredients
Scale
Pasta
- 12 ounces farfalle (bowtie) pasta
Dressing
- ¾ cup mayonnaise
- ½ cup milk
- 1 packet Artichoke & Spinach Warm Dip Mix (about 1 ounce)
- 2 teaspoons Onion Onion™ Seasoning
- 1 teaspoon seasoned salt
Salad Mix-Ins
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 pint grape tomatoes, halved
- ½ cup pitted kalamata olives, halved
- 2 cups fresh baby spinach leaves
- ½ cup shredded Parmesan cheese
Instructions
- Cook Pasta: Prepare farfalle pasta according to the package directions until al dente. Once cooked, drain and rinse thoroughly with cold water to stop cooking and cool the pasta down, preventing it from sticking.
- Make Dressing: In a large mixing bowl, whisk together mayonnaise, milk, Artichoke & Spinach Warm Dip Mix, Onion Onion™ Seasoning, and seasoned salt until the dressing is smooth and all ingredients are fully combined.
- Combine Ingredients: Add the cooled pasta to the dressing bowl, then incorporate the drained artichoke hearts, halved grape tomatoes, kalamata olives, baby spinach leaves, and shredded Parmesan cheese. Toss gently but thoroughly to ensure everything is coated evenly with the dressing.
- Serve or Refrigerate: The pasta salad can be served immediately for best fresh flavor or covered and refrigerated for up to two days to allow the flavors to meld. Before serving from the fridge, give it a quick stir and adjust seasoning with salt and pepper if needed.
Notes
- This salad is best served chilled or at room temperature.
- Make sure to rinse the pasta well to cool it down and avoid clumping.
- Feel free to substitute the Artichoke & Spinach Warm Dip Mix with similar creamy dip mixes or homemade blend of minced artichokes and spinach with seasonings.
- Can be made a day ahead, but add the spinach last if you prefer a fresher texture.
- Consider adding grilled chicken or chickpeas for extra protein to make it a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
