If you’re looking for a dish that’s creamy, colorful, and guaranteed to disappear quickly at any gathering, let me introduce you to Spinach and Artichoke Penne Pasta Salad. This recipe is a true crowd-pleaser, marrying the irresistible flavors of spinach and artichoke dip with the comfort of pasta in one refreshing, zesty salad. Whether you’re packing a picnic, hosting a potluck, or just in need of a hearty lunch, this flavorful salad checks every box—and trust me, everyone will be asking for seconds!
Ingredients You’ll Need
Every ingredient in this Spinach and Artichoke Penne Pasta Salad plays an important role, from the crunchy peppers to the tangy artichokes and creamy dip. Don’t be intimidated by the list—most of these items are pantry or fridge staples, and together, they bring vibrant taste and texture to every bite.
- Penne Pasta: The ridges and shape of penne hold onto all the creamy, flavorful dressing for maximum taste.
- Baby Spinach: Fresh, roughly chopped spinach adds a pop of green and a tender crunch that brightens the salad.
- Marinated Artichoke Hearts: Their tangy, savory notes give this dish its signature Mediterranean flavor—be sure to drain them well for the best texture!
- Shredded Parmesan Cheese: This salty, nutty cheese adds creaminess and ties all the flavors together beautifully.
- Good Foods Spinach Artichoke Parmesan Dairy Dip: The secret shortcut that gives the salad its rich, decadent taste without any fuss—no need to mix up a separate dressing!
- Red Bell Pepper: For a burst of color and subtle sweetness, chopped red bell pepper is the perfect finishing touch.
- Salt and Pepper: Just a pinch or two to balance all the flavors and make the other ingredients shine.
How to Make Spinach and Artichoke Penne Pasta Salad
Step 1: Cook the Penne Pasta
Begin by bringing a large pot of well-salted water to a rolling boil. Cooking the pasta just to al dente ensures that your Spinach and Artichoke Penne Pasta Salad keeps its texture and doesn’t get mushy after mixing. Once cooked, drain it thoroughly and give it a good rinse with cold water—this stops the cooking process and keeps the pasta cool and firm for salad perfection.
Step 2: Prep the Veggies and Artichokes
While the pasta is cooking or cooling, get your veggies ready. Roughly chop the spinach so it holds its character and doesn’t wilt away. Drain and chop your marinated artichoke hearts into chunky bites (don’t worry about perfect pieces—they add rustic charm!). Finally, chop the red bell pepper into small, vibrant chunks for a fresh crunch in every forkful.
Step 3: Combine It All Together
Grab a very large mixing bowl—trust me, you want plenty of room for tossing! Start with the drained pasta, then add in the chopped spinach, artichoke hearts, shredded Parmesan, red bell pepper, and both packages of the Good Foods Spinach Artichoke Parmesan Dairy Dip. Give everything a gentle toss to evenly coat each morsel in all that creamy, cheesy goodness.
Step 4: Season and Chill
Taste your creation and sprinkle with salt and pepper to suit your preference. Sometimes just a little seasoning really brings out all those bright, tangy flavors. Refrigerate the Spinach and Artichoke Penne Pasta Salad in an airtight container until you’re ready to serve—an hour or two of chill time helps meld all the delicious flavors together.
How to Serve Spinach and Artichoke Penne Pasta Salad
Garnishes
Garnishing is where you can let your creative side shine. Freshly shaved Parmesan, a handful of toasted pine nuts, or a scatter of thinly sliced green onions can make your Spinach and Artichoke Penne Pasta Salad truly irresistible. For even more color, a sprinkle of chopped fresh basil or parsley at serving makes every bowl pop.
Side Dishes
This salad is hearty enough to stand alone, but it also shares the spotlight beautifully. Try serving it alongside a hot bowl of tomato soup, alongside grilled chicken skewers, or next to a tray of roasted veggies. A hunk of warm, crusty bread to mop up the creamy dressing is never a bad idea either!
Creative Ways to Present
For parties or potlucks, consider spooning the salad into individual glass jars for grab-and-go servings, or plate it atop a bed of arugula for an elegant twist. If you want to impress, hollow out mini bell peppers and stuff them with the salad for adorable finger food. The Spinach and Artichoke Penne Pasta Salad is as versatile for presentation as it is for your tastebuds.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spinach and Artichoke Penne Pasta Salad in an airtight container in the fridge. Thanks to the sturdy veggies and creamy dip, it keeps its elegant texture for 3 to 4 days, making it a delicious make-ahead lunch or snack.
Freezing
Freezing is not recommended for this salad, as the creamy dressing and tender spinach won’t survive the thawing process gracefully. The flavors and textures are definitely best enjoyed fresh.
Reheating
This salad is designed to be enjoyed chilled or at room temperature, so there’s no need to reheat. In fact, the flavors feel even brighter straight from the fridge! If you do prefer it slightly warmed, a few seconds in the microwave will soften things up, but be careful not to overheat or the cheese may separate.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While penne works perfectly thanks to its shape and texture, you can substitute with rotini, farfalle, or fusilli for a fun twist—just keep pasta bites small so they mix easily with the other ingredients.
Is it possible to make Spinach and Artichoke Penne Pasta Salad dairy-free?
Totally! Look for a dairy-free parmesan alternative and swap the Good Foods Spinach Artichoke Parmesan Dairy Dip with your favorite plant-based spinach-artichoke dip. The result is still creamy, zesty, and downright delicious.
How far in advance can I prepare this for a party?
This salad holds up wonderfully when made the night before. Simply store it covered in the fridge and give it a gentle toss just before serving to refresh all the flavors.
What can I use instead of marinated artichoke hearts?
If you can’t find marinated artichoke hearts, canned (unmarinated) will work just fine! Dot them with a little olive oil, lemon juice, and dried Italian herbs for a similar tangy touch.
Can I add protein to make it a full meal?
Definitely! Toss in shredded rotisserie chicken, grilled shrimp, or even some diced cooked turkey. The creamy and savory base of the Spinach and Artichoke Penne Pasta Salad is a perfect canvas for extra protein.
Final Thoughts
If you’re craving something deliciously different, you have to give Spinach and Artichoke Penne Pasta Salad a try. It’s just as easy as it is impressive, bursting with flavor and ready to wow your friends and family any day of the week. Whip up a batch, grab a fork, and enjoy every bite!
PrintSpinach and Artichoke Penne Pasta Salad Recipe
This Spinach and Artichoke Penne Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a blend of pasta, fresh spinach, marinated artichoke hearts, Parmesan cheese, and a creamy spinach artichoke dip, this salad is a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Penne Pasta:
- 1 lb penne pasta
Baby Spinach:
- 2 cups roughly chopped baby spinach
Marinated Artichoke Hearts:
- 1 (12-oz) jar marinated artichoke hearts, quartered, drained, and roughly chopped
Parmesan Cheese:
- 1 cup shredded Parmesan cheese
Good Foods Spinach Artichoke Parmesan Dairy Dip:
- 2 pkg Good Foods Spinach Artichoke Parmesan Dairy Dip
Red Bell Pepper:
- 1 large red bell pepper, chopped
Salt and Pepper:
- To taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions. Drain and rinse with cold water. Set aside.
- Assemble the Salad: In a large bowl, combine the cooked pasta, chopped spinach, marinated artichoke hearts, shredded Parmesan cheese, Good Foods Spinach Artichoke Parmesan Dairy Dip, and chopped red bell pepper. Toss to coat all ingredients evenly.
- Season and Chill: Season the salad with salt and pepper to taste. Store the salad in an airtight container in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
