Name: Rachael Ray's Spinach Artichoke Pasta Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 1/3 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 lemon, juice of, small; 6 ounces Baby Spinach, chopped; 1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped; 1/3 lb ricotta cheese, crumbled; 1/2 cup pitted black olives, such as kalamata, coarsely chopped; 1/2 medium red onion, chopped; 1/2 cup fresh flat-leaf Italian parsley, chopped; 1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained; coarse salt, to taste; fresh ground pepper

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Recipe by Shirl J 831

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Rachael Ray's Spinach Artichoke Pasta Salad created by Kumquat the Cats fr

Another one from Rachael Ray's cookbook.

Ready In:: 10mins
Serves:
Units:

6

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ingredients

¹⁄₃ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
¹⁄₃ lb ricotta cheese, crumbled
¹⁄₂ cup pitted black olives, such as kalamata, coarsely chopped
¹⁄₂ medium red onion, chopped
¹⁄₂ cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

directions

Combine the first three ingredients in the bottom of a serving bowl.
Add remaining ingredients to the bowl and toss till well combined.
Season with salt and pepper and serve.
This makes 8 side dishes.

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RECIPE MADE WITH LOVE BY

@Shirl J 831

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@Shirl J 831

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"Another one from Rachael Ray's cookbook."

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review by Northwestgal

1/18/2012

This is just packed with flavor. We really enjoyed it. I used half ricotta and half mozzarella (because that's all I had on hand), but otherwise stuck to the recipe as written. The kalamata olives gave it a Mediterranean touch, but there were plenty of other wonderful flavor sensations going on in this salad, too. This will be my go-to recipe for potluck parties and other large gathrings. Thanks for sharing your recipe, Shirl(J)831. Made for the "Best of 2011" tag game.

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review by Maito

3/1/2011

Wow, this is a sensational vegetarian meal! We loved the tang and the base the ricotta creates. The ingredients meld together perfectly. I followed other reviewers and used only one tablespoon of olive oil and low fat ricotta. I also subbed green onion and added more parsley. It certainly doesn't need it, but the second time I made this I added 2 diced red peppers, and that added great color and crunch to the dish. We ate this for dinner (fed 4 as a main), but I think it would also be great for a picnic or potluck. This is one of those dishes that's hard to stop eating!

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review by Miss Texas

8/9/2006

This stuff was absolutly fantastic. I was able to sneak in the healthy food on my boys. I have 2 360 pound boys at home and they refuse to eat anything on the healthy side. I was able to sneak some goodies in on this and they actually enjoyed it. I however think this would be excellent with some shrimp or crab meat in it. I loved this!!! Thanks or posting!

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review by flower7

5/21/2005

This is a lovely salad! I did the same as a previous reviewer and only used 1 Tbsp olive oil and low fat ricotta. I did add a sprinkle of cayenne pepper (just cause I like it :). I think this could also be really good with tuna added. I really like the fresh lemony taste of the dressing. Thanks for posting Shirl!

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photo by Kumquat the Cats fr

3/25/2005

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