SPINACH & ARTICHOKE PASTA SALAD
If you've got fans of antipasto in the house, they're sure to like this quick pasta salad. Our surprise ingredient shortens your prep time!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 2 cups each
Number Of Ingredients 8
Steps:
- Mix mayo and dressing until blended.
- Combine all remaining ingredients except cheese in large bowl. Add mayo mixture; mix lightly.
- Top with cheese.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD
Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first three ingredients in the bottom of a serving bowl.
- Add remaining ingredients to the bowl and toss till well combined.
- Season with salt and pepper and serve.
- This makes 8 side dishes.
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
ARTICHOKE PASTA SALAD
Steps:
- In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
- In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
SPINACH AND ARTICHOKE PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
- Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
- In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
- Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.
SPINACH ARTICHOKE PASTA SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
- Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
ARTICHOKE SPINACH SALAD
The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
ARTICHOKE, GARBANZO, & SPINACH PASTA SALAD
This is an old standby that we use here at the "home" and amazingly, the residents, eat it but they leave out a little of the spinach. Found this in a drawer with the ingredient quantities, as we use more of each, but I don't know from where it came. This is easy and with some chicken and some fruit, the meal is complete. Didn't account for chilling time.
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
- Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth.
- Pour over salad and toss.
- Cover and chill for at least 2 hours.
- Top with feta cheese before serving.
Nutrition Facts : Calories 162.3, Fat 2.4, SaturatedFat 1, Cholesterol 5.1, Sodium 345.8, Carbohydrate 30.8, Fiber 7.2, Sugar 2, Protein 6.5
SPINACH PASTA SALAD
This is another American Profile recipe. Haven't tried it yet but it sounds wonderful. Cooking time is actually refrigeration time.
Provided by Lacy S.
Categories Penne
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend olive oil, garlic, basil, salt, and black pepper in a food processor until combined very well.
- Add basil mixture to pasta and refrigerate for 4 hours.
- Mix Parmesan and mayonnaise with pasta and toss in spinach.
- Add salt and pepper to taste.
ARTICHOKE PASTA SALAD
This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing. Cook time is for chilling.
Provided by keen5
Categories Lunch/Snacks
Time 4h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil; add pasta and boil until al dente.
- Drain well and rinse with cold water.
- In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
- Refrigerate for at least 4 hours.
- Before serving, season the pasta dish with salt and pepper to taste.
SPINACH PASTA SALAD
A wonderful and light pasta salad. I serve in a bowl lined with fresh spinach leaves. I got this recipe from Better Homes and Gardens.
Provided by Bens Mom
Categories Pasta Shells
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a blender combine spinach, basil, garlic, cheese, salt and pepper.
- Add oil and water, cover and blend until nearly smooth and mixture is a paste.
- Add mayo to the spinach mixture.
- Add to pasta and toss well to coat.
- Chill at least 4 hours covered.
- Can be made the day before.
Nutrition Facts : Calories 238, Fat 9.9, SaturatedFat 1.7, Cholesterol 8.5, Sodium 239.9, Carbohydrate 30.7, Fiber 1.4, Sugar 1.9, Protein 6
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