Fresh baby spinach and artichoke hearts play starring roles in this salad with radiatore pasta, mozzarella and Parmesan cheese dressed in an Italian dressing made with olive oil,
vinegar, fresh lemon and Italian seasonings.
It seems like wherever artichokes go spinach follows. The two are such a famous pair. You almost can’t have one without the other. Here they get an Italian twist in a pasta salad that is bright, refreshing and delicious.
I love the salty Parmesan with the earthy spinach and the mild mozzarella with the pungent bite of the artichokes. The olive oil dressing is the perfect complement to every single thing in the salad. A wedge of crusty bread is all you need to make a complete meal that won’t heat you up on these hot summer days.
It also makes a great side for steak, chicken or burgers and because there’s no mayonnaise in it you can take it along on a picnic, barbecue or potluck. It can stand up to being out in the heat for a short time.
I love going into the refrigerator and finding a big bowl of this. Happy dance. Summer was made for pasta salad.
And watermelon, berries, hamburgers, pie, potato salad, ice cream, corn on the cob, popsicles, s’mores, zucchini. . .
Just a few of my favorite things right now.
Fresh baby spinach and artichoke hearts play starring roles in this pasta salad with mozzarella and Parmesan cheese dressed with an Italian dressing.
- Cook the pasta in plenty of salted water to al dente according to package directions.
- Heat a large skillet over medium heat with a tablespoon of oil. Place the artichoke hearts cut side down in the pan, turn heat down to medium-low and cook 5 - 7 minutes turning them over about halfway through. Add garlic and a pinch each of salt and pepper and cook until fragrant. Remove from heat and allow to cool.
- Pulse the oil, vinegar and lemon juice together in food processor until smooth. Stir in the seasoning and thyme along with a sprinkle of salt and pepper.
- Once the pasta is cooked - drain and add back to the pan along with a tablespoon or 2 of the dressing (enough to coat the pasta so it doesn't stick together) and the spinach leaves. Put a lid on the pan and allow to sit 10 minutes so the hot pasta can wilt the spinach. After 10 minutes toss the spinach into the pasta then refrigerate until cool.
- In a large mixing bowl toss the cooled pasta with the artichokes, mozzarella, Parmesan and the dressing. Season to taste with salt and pepper. Serve chilled or at room temperature. Refrigerate leftovers.
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.