From packing up the picnic basket to dinner time on the deck, summer gives us so many reasons to eat outside. Cookouts, backyard barbecues and let's not forget all the holidays we enjoy this time of year too. We've already had Memorial Day, but Father's Day and July 4th are knocking on the door. Any one of these is reason enough to add another fantastic pasta salad to your recipe box, so keep reading for one that's gonna knock your socks off!
Spinach and artichokes go together like peanut butter and jelly. They were just meant to be mixed. I have no idea who the first person to think "hey if we take some of this green spinach a lot of people think is gross, mix it with this funny looking vegetable and add some cheese, bake it and we've got a great dip" was but he/she deserves a medal.
The hot appetizer is of course the most well known way to enjoy spinach and artichoke but they are delicious in pasta bakes, salads and now this summer inspired pasta salad.
I love making a big bowl of cold pasta salad for supper on a hot night. It's still hearty enough to fill us up, but when it's still sweltering at dinner time, a hot meal just doesn't sit well. I add some fresh fruit and crusty bread on the side and dinner is done!
Spinach and artichoke pasta salad is perfect for your next picnic in the part, bring a dish cookout or July 4th bash! We only have a few months to get outside and dine al fresco, so let's savor it while we can!
Spinach Artichoke Pasta Salad
1 lb. penne pasta
2 (15 oz.) cans whole artichoke hearts, rinsed, drained and coarsely chopped
3 cups fresh spinach, stems removed and coarsely chopped
1/2 c. shredded Parmesan cheese
3/4 c. sour cream
1/3 c. mayonnaise
1 1/2 tsp. Italian seasoning
1 tsp. dried parsley
2 TBS fresh lemon juice
1 garlic clove, minced
Salt and Pepper
Cook pasta until al dente. Rinse with cold water and drain well. In a medium bowl combine sour cream, mayo, Italian seasoning, dried parsley, garlic, salt and pepper. Stir well. When pasta is drained, transfer to a large bowl. Pour dressing over and toss to coat. Add spinach, artichokes and cheese. Stir well to combine. Chill until serving, at least two hours.
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