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Spinach and Artichoke Pasta Salad

Spinach and Artichoke Pasta Salad


  • 1 lb. farfalle noodles cooked as directed
  • 2 cups of fresh spinach torn into pieces
  • 8 oz. marinated artichokes and red peppers chopped into pieces
  • 8 oz. mozzarella cheese cubed
  • 6 oz. swiss cheese cubed
  • 1/2 cup shredded parmesan cheese
  • 6 oz. Cheese Italian Dressing + rest of the bottle for later
  • 1/4 cup olive oil


  1. Once pasta is cooked, set aside to cool.
  2. In a large bowl, mix together swiss and mozzarella, torn spinach, and chopped artichokes and peppers. Toss to combine. Add cooled pasta and shredded parmesan.
  3. In a small bowl, whisk together olive oil and 6 oz. of the dressing. Pour dressing mixture over the pasta salad and stir well. Reserve the rest of the bottle to see if you need more dressing later.
  4. Refrigerate for at least 2-4 hours. Stir well after removing from fridge and add more dressing if desired.