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This Spinach & Artichoke Pasta Salad tosses spinach, artichokes, and sun-dried tomatoes in a basil-infused vinaigrette for a vibrant summer meal you can enjoy on its own or as a flavorful side dish. Vegan, Gluten-Free Option.
Have you ever wanted to eat spinach and artichoke dip for lunch or dinner? Now you can with this Spinach & Artichoke Pasta Salad with Basil Vinaigrette! It’s a summery main or side dish that tosses pasta, spinach, artichoke hearts, and sun-dried tomatoes with a zesty and aromatic basil vinaigrette, giving every bite the same great flavors as the party dip…with a lighter and more refreshing twist!
Table of Contents
- A Classic Party Dip Turned Into the Perfect Picnic Dish
- What You Need for Spinach and Artichoke Pasta Salad
- How to Make Pasta Salad with Spinach and Artichokes
- Serving Suggestions
- How to Store Leftover Vegan Pasta Salad
- Substitutions and Variations
- Recipe FAQs
- Spinach & Artichoke Pasta Salad with Basil Vinaigrette Recipe
A Classic Party Dip Turned Into the Perfect Picnic Dish
If I’m going to a party, I’m bringing a batch of my Vegan Spinach & Artichoke Dip with me. It’s like magic: this appetizer is always the first to disappear! But really, who could resist spinach and canned artichokes swimming in a rich and cheesy vegan cream sauce?
If you’re like me (and everyone else at the party, seemingly), you won’t be able to get enough of this Spinach and Artichoke Pasta Salad Recipe. It combines two of my favorite things, spinach and artichoke dip and vegan pasta salad, into one delicious dish!
This vegan pasta salad recipe combines al dente pasta with spinach, artichoke hearts, sun-dried tomatoes, and vegan parmesan cheese to help it taste just like the classic party dip. Instead of the rich and heavy cream sauce, I dressed it in a mayo-free basil vinaigrette to offer a pop of light and fresh summer flavor in each bite.
Bring this dish with you to the potluck, picnic, or barbecue—I guarantee it will be the first dish to disappear!
What You Need for Spinach and Artichoke Pasta Salad
This pasta salad recipe uses many of the same ingredients you would find in a vegan spinach and artichoke dip, plus pantry staples and simple seasonings to make the herby dressing.
- Pasta: you can use any short-cut pasta you like here. I used rotini, but penne, farfalle, and macaroni are also great options.
- Spinach: fresh baby spinach is blanched and tossed in the pasta salad. Frozen spinach will also work here, but remember to thaw it and pat it dry with paper towels before tossing it in the salad.
- Artichoke Hearts: canned artichoke hearts are the backbone of any great spinach and artichoke dip, and the same goes for this vegan pasta salad!
- Sun-Dried Tomatoes: use jarred sun-dried tomatoes packed in oil if you can. If you can only find dried tomatoes, soak them in boiling water for 10 minutes, then drain and chop before adding them to the salad.
- Vegan Parmesan Cheese: a cheesy flavor is a must in this party dip-inspired dish. If store-bought vegan parmesan isn’t available where you live, replace it with 1/3 cup nutritional yeast instead.
- Basil Vinaigrette: vegan spinach and artichoke dip is known for being creamy and rich, but I wanted to give this salad a lighter twist, which is why I dressed it in this basil vinaigrette. It’s light, herbaceous, savory, and easy to make by blending fresh basil leaves with olive oil, red wine vinegar, Dijon mustard, and simple seasonings.
How to Make Pasta Salad with Spinach and Artichokes
- Cook the pasta in a pot of boiling salted water until al dente. Add the spinach to a colander in the sink and drain the cooked pasta over the spinach. Stir the pasta and spinach together, then rinse with cold water. Set aside.
- Make the dressing by blending the oil, vinegar, basil, mustard, garlic, nutritional yeast, and chili flakes in a blender until smooth.
- Combine the pasta and spinach with the artichokes, sun-dried tomatoes, shallot, and vegan parmesan in a large bowl. Pour the dressing over top and toss to coat.
- Serve the pasta salad in bowls right away or chill it in the fridge before serving.
Caitlin’s Cooking Tips
- Don’t overcook the pasta! As a pasta salad connoisseur, I know nothing is worse than soggy pasta. Remember to boil the pasta until it’s al dente (somewhat soft with a tender bite) and follow the package instructions to avoid overcooking.
- No blender? No problem! Instead of blending the basil salad dressing, finely chop the basil and add to the pasta with the parmesan. Add the remaining dressing ingredients to a small jar, seal it with a lid, and shake until it’s emulsified.
- Chill the salad before serving: This salad is really good when it’s first assembled but if you want to make it great, allow it to chill in the fridge for at least 30 minutes before serving. This gives those tasty flavors time to get to know each other, making every bite even more balanced and delicious.
- Don’t discard the oil from the jar of sun-dried tomatoes: This oil is super flavorful and not only adds a richer flavor and robust mouthfeel to the pasta salad, but can also be used in other pasta recipes (like this Sun-Dried Tomato Pasta), pasta sauces, and salad dressings.
Serving Suggestions
Just like the dip, spinach and artichoke pasta salad will for sure be a hit at any party, potluck, picnic, or summer barbecue! It’s great both as a main dish paired with summery sides, like this Dilly White Bean Cucumber Salad and this Raw Carrot Salad, or as a side dish with your favorite vegan main dishes. Serve it alongside this Vegan Chickpea Salad Sandwich or these Sweet Potato Black Bean Burgers for a well-rounded summer dinner.
If you’re looking for more vegan pasta salads to bring to the party, you’ll also love this Mediterranean Pasta Salad, this Dill Pickle Pasta Salad, and this Vegan Taco Pasta Salad!
How to Store Leftover Vegan Pasta Salad
Once it’s fully assembled, the pasta salad will stay fresh and flavorful for up to 5 days. The leftovers are best stored in an airtight container in the refrigerator. I like to eat the leftovers chilled but you can place them on the kitchen counter for about 30 minutes to bring them to room temperature.
Keep in mind that the pasta noodles may become a little soggy because they will absorb some of the dressing as they sit. To revive the flavors and texture, toss the chilled leftovers with a drizzle of olive oil, reserved sun-dried tomato oil, or leftover basil dressing.
Freezing the leftovers is not recommended.
Substitutions and Variations
- Gluten-Free Option: Swap the regular pasta noodles for your favorite short-cut gluten-free pasta noodles or legume or bean-based pasta.
- Add Protein: Toss in a can of drained and rinsed white beans, crispy tofu nuggets, or hemp seeds to make the pasta salad a little more satisfying.
- Fresh Veggie Add-Ins: Feel free to add sliced cherry tomatoes, diced cucumbers, or grated carrots for more freshness.
Recipe FAQs
Sure! All you have to do is make the basil dressing with 1/2 cup of vegan mayo instead of the extra virgin olive oil.
Personally, I find that this pasta salad is the most vibrant and refreshing when it’s served chilled or at room temperature. If you prefer warm pasta dishes, try my One Pot Spinach Artichoke Pasta or my Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce instead.
Yes, you can assemble the pasta salad with half of the dressing up to 1 day ahead of serving. Drizzle the remaining dressing over the top right before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Spinach & Artichoke Pasta Salad with Basil Vinaigrette
Ingredients
For the Salad:
- 8 ounces rotini pasta gluten free if necessary
- 6 ounces fresh spinach roughly chopped (about 8 cups)
- 1 14 ounce can artichoke hearts, drained and chopped
- 1/2 packed cup sun-dried tomatoes in oil*
- 1 shallot fine dice (or 1/4 red onion)
- 1/2 cup vegan parmesan cheese shredded or shaved
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar or sub lemon juice
- 1/4 cup packed basil leaves
- 1 teaspoon dijon mustard
- 1 garlic clove
- 1 tablespoon nutritional yeast optional
- 1/2 teaspoon red pepper flakes optional
- 3/4 teaspoon kosher salt
Instructions
- Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally.
- Blanch the Spinach: Add the spinach to a colander in the sink. Drain the pasta over the spinach to quickly blanch the spinach, then stir the spinach and pasta together using a spatula to break up any clumps of spinach. Rinse the pasta and spinach with cold water until it comes to room temperature; set aside to let drain.
- Make the Dressing: In a bullet blender add the oil, vinegar, basil, mustard, garlic, nutritional yeast and chili flakes (if using), and salt. Seal and blend on high for 30 to 45 seconds, until the dressing is smooth and emulsified.
- Combine: Add the drained pasta and spinach to a large bowl along with the artichokes, tomatoes, shallot, and parmesan. Top with the dressing and toss until well combined.
- Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Gluten-Free: Use gluten-free pasta.
- Sun Dried Tomatoes: I prefer to use sun dried tomatoes that are packed in oil. If you are using dried tomatoes, soak the tomatoes in boiling water for 10 minutes before draining, then chop and use as directed in the recipe.
- No Blender? Finely chop the basil and add to the pasta with the parmesan. Add the remaining dressing ingredients to a small jar and shake until emulsified, then pour over the pasta salad.
I used Penne pasta, marinaded artichokes w/oil. I let it sit a couple hours at room temp. Before serving, I added 1/2 English cucumber, quartered and thickly sliced, and coarsely cut tomatoes atop. Accompanied with fresh corn on the cob. Lots of complex flavor, very satisfying, serves 4 to 5 adults. Truly a guest-worthy vegetarian main meal salad.
Sound amazing, Joan!
This is So delicious! I subbed half the oil with aquafaba, and even then it was so so good! Thank you! Im going to try your tex mex salad tomorrow!
Thank you, Jana!