Spinach and Artichoke Pasta Salad

A cool and creamy spinach and artichoke pasta salad that’s perfect for summer!

 

ingredients
  • 1 pound pasta (gluten-free for gluten-free)
  • 1 teaspoon olive oil
  • 4 ounces bacon, cut into small pieces (optional)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lemon juice (optional)
  • 1 clove garlic, minced or grated
  • salt and pepper to taste
  • 2 (14 ounce) cans artichoke hearts, drained and quartered or coarsely chopped
  • 5 ounces baby spinach (optionally coarsely chopped)
  • 1/3 cup parmigiano reggiano (parmesan), grated
  • 1/4 cup green onions, sliced
  • 1/4 cup sun-dried tomatoes, thinly sliced (optional)
directions
  1. Cook the pasta as directed on the package, drain, mix with olive oil and let cool, mixing every 5 minutes. (The oil and mixing helps prevent it from sticking together while it cools.)
  2. Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
  3. Mix the mayonnaise, sour cream, lemon juice, garlic, salt and pepper.
  4. When the pasta is cool, mix everything and enjoy! Store any leftovers in the fridge for later!

 

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