Sunday, April 2, 2017

Spinach Artichoke Pasta Salad

This simple salad is delicious!!!!  The leftovers are  yummy, but the pasta does soak up some of the moisture from the salad so it's not as creamy. The flavors here are wonderful!! I saw this recipe online and made it vegan very easily.

  • 12 ounces pasta (I used twisted elbows, but rotini would work nicely)
  • 1 cup Toffuti vegan sour cream
  • 3/4 cup Just Mayo vegan mayo
  • 1 package vegetable soup mix (Knorr brand was vegan)
  • 3 green onion, sliced
  • 1 can water packed artichokes (I used a can of quartered hearts)
  • 4 cups lightly packed, chopped fresh spinach

Cook pasta al dente according to package directions. While it's cooking in a large bowl combine sour cream, mayo and dry soup mix.

Drain artichokes and add them to the sauce. Fold in the remaining ingredients.

Add the drained pasta. Toss well.

Refrigerate for 1 hour to let flavors marry, before serving.

I served this with a big, juicy sliced tomato.


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