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Rachel White

Spinach Artichoke Vegan Pasta Salad

Spinach Artichoke Vegan Pasta Salad blends tender pasta, savory artichokes, fresh spinach, and creamy dairy-free dressing into a rich, satisfying dish. It is easy, flavorful, and crowd friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz penne pasta dry
  • 1 14 oz can artichoke hearts drained and chopped
  • 2 cups spinach chopped
  • 1 cup celery diced
  • 1 2 cup red onion diced
Creamy Dressing
  • 3 4 cup raw cashews soaked
  • 1 2 cup water
  • 3 tbsp lemon juice fresh
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Blender
  • Knife
  • Cutting Board
  • Measuring Cups
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Blend cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper until smooth and creamy.
  3. Add pasta, artichokes, spinach, celery, and onion to a large bowl.
  4. Pour dressing over the salad. Toss gently until every piece looks coated and glossy.
  5. Chill for 20 minutes before serving. Toss again and loosen with water if needed.

Notes

For softer texture, mix dressing with slightly warm pasta. For firmer texture, chill pasta first. Freeze extra dressing only; vegetables soften after thawing. Toss gently during assembly so artichokes keep shape. Add dill, roasted garlic, olives, or vegan parmesan for flavor changes. Store covered in the refrigerator up to 4 days.