Spinach & Artichoke Pasta Salad with Basil Vinaigrette
Serves 4
20 mins prep
10 mins cook
30 mins total
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.
For the Salad:
For the Dressing:
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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.
