1 package Clearly Organic rigatoni  

3 cups fresh baby spinach, chopped 

1 (15oz) jar marinated artichoke hearts 

1 tomato, seeded and chopped  

1/4 cup red onion, finely chopped 

1/3 cup white cheddar cheese, shredded 


For the dressing: 

Zest from one lemon 

Juice from one lemon 

1/4 cup Clearly Organic olive oil 

2 Tablespoons red wine vinegar  

1/4 teaspoon Clearly Organic ground pepper 

1/2 teaspoon Clearly Organic dried basil 


Cook rigatoni pasta according to package directions. Drain noodles and let cool completely. Add a tablespoon of Clearly Organic olive oil to prevent noodles from sticking together. Coarsely chop spinach leaves and add them to a medium-size salad bowl. Slice artichoke pieces and add the thin artichoke wedges, tomato, and finely chopped red onion to the salad bowl. Gently toss salad then add pasta and cheese to the bowl. Make the dressing by adding all of the ingredients to a mason jar with a lid. Secure lid then shake until contents are evenly distributed. Dress the salad then gently toss. Serve or refrigerate.  


Chopped Artichoke
Ingredients in bowl
Veggies in bowl
Final product of Spinach and Artichoke Pasta

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