Spinach & Artichoke Pasta Salad with Basil Vinaigrette

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.

Course Main, Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 425kcal

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

US Customary - Metric

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.

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.

Nutrition