Spinach Artichoke Pasta Salad
Adapted from Two Peas and Their Pod
Ingredients
- 1 lb. pasta such as fusilli or penne
- 3/4 c. plain Greek yogurt
- 1/3 c. light mayonnaise
- 1 clove garlic minced
- 1 1/2 t. Italian seasoning
- dash crushed red pepper flakes
- 2 15 oz. can artichoke hearts drained and coarsely chopped
- 2 c. chopped spinach
- 2 green onions chopped
- 1/2 c. shredded Parmesan cheese
- kosher salt
- pepper to taste
- fresh basil chopped
Instructions
- Cook pasta according to package directions
- While the past is cooking, combine the Greek yogurt, mayonnaise, garlic, Italian season, and red pepper flakes in a large bowl.
- Drain the pasta a run cold water over it. Place the pasta in a large bowl with the Greek yogurt mixture. Stir until pasta is coated with the creamy dressing. Add the artichoke hearts, chopped spinach, green onions, and Parmesan cheese. Stir again. Season with salt and black pepper to taste. Garnish with fresh basil.
- Pasta will keep for up to 2 days in the refrigerator.
Servings: 8 -10