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!
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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!
Servings: 4