A colorful no-mayo pasta salad that’s full of flavor with spinach, artichokes, and olives. Adapting it to use up whatever is on the pantry shelf—tomato instead of pimiento, green olives instead of black ones, or perhaps a different cheese.
Ingredients
8 ounces corkscrew pasta
1 can (8-1/2 ounces) artichoke hearts, drained and sliced
1-1/2 cups spinach
3/4 cup pitted black olives
1/2 cup chopped pimiento, drained
1 medium-size red onion, chopped
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup oil of your choice (canola, avocado, olive, etc.)
2 tablespoons honey
3/4 teaspoon dried basil
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Instructions
Cook the pasta according to the package directions. Rinse and drain well.
In a large mixing bowl, combine the pasta, artichoke hearts, spinach, olives, pimiento, onion, and cheeses. Toss to mix. In a screw-top jar or small mixing bowl, combine the remaining ingredients. Shake or whisk to mix well. Pour over the pasta mixture. Toss to coat. Cover and refrigerate for several hours or overnight before serving.
