Tested till perfect Warm Spinach and Pasta Salad

Warm Spinach and Pasta Salad

By increasing the spinach and decreasing the pasta, we've converted a main-course pasta dish into a wonderful warm salad.

By Beth Moffatt

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 cups 8cupsfresh spinach
  • 2 cups 2cupsfusilli pasta or pasta shells, (1/4 lb/125 g)
  • 1 tbsp 1tbspolive oil or vegetable oil
  • 1/2 lb 1/2lbmushroommushrooms, sliced
  • 4 4green oniongreen onions, thinly sliced
  • 1 jar (6 oz/170 g) 1jar (6 oz/170 g)marinated artichoke heartartichoke hearts, (undrained)
  • 8 8cherry tomatocherry tomatoes, quartered
  • 1 cup 1cupgrated Asiago cheese
  • pepper
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Tear spinach into bite-size pieces; set aside. In large pot of boiling salted water, cook pasta until al dente (tender but firm); drain and rinse in cold water. Set aside.

Meanwhile, in large heavy skillet, heat oil over medium-high heat until sizzling, cook mushrooms, stirring frequently, for 2 to 3 minutes or until softened. Stir in onions and spinach (in batches if necessary); cook for about 3 minutes or just until spinach wilts. Add artichokes and pasta; cook, stirring gently, for about 1 minute or until heated through. Remove from heat; toss with tomatoes, cheese, and pepper to taste. Serve immediately.


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