Spinach Artichoke Pasta Salad with Lemon Vinaigrette (vegan, gluten-free)
This spinach artichoke pasta salad with a lemon vinaigrette is bright, summery, and so delicious. It’s like the classic spinach artichoke dip but in pasta salad form with a healthier take. The lemon vinaigrette adds a zesty and refreshing flavor that ties it all together. Bring it to your next BBQ, picnic, or summer party and everyone will love it!
I love a good spinach artichoke dip and this pasta salad reminds me of it. The pasta is tossed with spinach, artichokes, sun-dried tomatoes, chickpeas, red onions, vegan parmesan cheese, and a light lemon vinaigrette. It’s packed with flavor and so easy to make. Not to mention, the chickpeas also add a boost in fiber and protein too!
As the weather warms up, pasta salads are on repeat. This one doesn’t get soggy, making it great for leftovers, meal prep, parties, or picnics. It’s refreshing, zesty, and vibrant, making it the perfect summer meal!
If you make this spinach artichoke pasta salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Spinach Artichoke Pasta Salad with Lemon Vinaigrette (vegan, gluten-free)
Ingredients
pasta salad:
- 8 oz pasta (I used gluten-free pasta)
- 8 oz spinach
- 1 (14 oz) can artichokes, chopped
- 1/2 cup sun-dried tomatoes soaked in oil
- 1 can chickpeas, drained and rinsed
- 1/4 small red onion, diced
- 1/2 cup shredded vegan parmesan cheese
lemon vinaigrette:
- 3 Tbsp extra virgin olive oil
- 1 lemon zested
- 1 lemon juiced (about 3-4 Tbsp)
- 1 tsp dijon mustard
- 1 tsp pure maple syrup
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Cook pasta according to package’s instructions. Drain and set aside.
- Cook spinach in boiling water for 1 minute. Drain and rinse with cold water. Squeeze out excess water and set aside.
- Make the lemon vinaigrette by combining all the ingredients for the vinaigrette in a small jar or bowl. Whisk until well combined.
- In a large bowl, add the pasta, spinach, artichokes, sun-dried tomatoes, chickpeas, red onion, and vegan parmesan. Pour the lemon vinaigrette over the top. Toss until everything is well combined. Taste and adjust seasonings if needed. Enjoy!
