1lbpasta such as fusilli or pennewhole wheat or gluten-free is fine
3/4cupplain Greek yogurt
1/3cupmayonnaiseI use olive oil mayo
1 1/2teaspoonsItalian seasoning
Dash crushed red pepper flakes
215 oz cans artichoke hearts, drained
1/2cupshredded Parmesan cheese
Kosher salt and freshly ground black pepperto taste
Fresh basilchopped, optional
Cook the pasta according to package directions.
While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bowl.
Drain the pasta and run cold water over it. Place the pasta in the large bowl with the Greek yogurt mixture. Stir until pasta is coated in the creamy dressing. Add the artichoke hearts, chopped spinach, green onions, and Parmesan cheese. Stir again. Season with salt and black pepper, to taste. Garnish with fresh basil, if using. Serve.
Note-the pasta salad will keep in the refrigerator for up to 2 days.
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