Description
A bright, refreshing pasta salad featuring Rao’s premium fusilli, tangy artichokes, sun‑dried tomatoes, and a fragrant Italian herb dressing.
Ingredients
Scale
- 1 package Rao’s Homemade Fusilli Pasta
- 2 tablespoons Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil
- 2 cloves garlic, minced
- 1 cup spinach, fresh or frozen (if frozen, thaw and drain well)
- 1 cup artichoke hearts, quartered (canned or frozen and thawed)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup pine nuts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the fusilli pasta according to package directions, then rinse under cold water and drain well.
- In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, spinach, artichoke hearts, sun‑dried tomatoes, and pine nuts.
- Pour the dressing over the salad and toss to coat evenly.
- Fold in half of the grated Parmesan cheese.
- Transfer to a serving dish, sprinkle with the remaining Parmesan and fresh basil leaves if desired.
- Chill for at least 15 minutes before serving to allow flavors to meld.
Notes
For best texture, use freshly thawed artichoke hearts and drain spinach thoroughly to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pasta salad,Italian,summer,Rao’s,vegetarian