Healthy Pasta Salad Recipe Adapted from Rachel Ray Recipe

Our Family Seems a Little Divided on Salads!

I love pasta salad.  The Chef?  Not so much.  He’s really not a fan of salads, period.  But The Well-Fed Son?  He takes after me.  *Smile*  The Well-Fed Daughter really likes pasta, but I don’t think she’s come to appreciate salads just yet.  She may end up taking after Daddy on this one.  Only time will tell.

I started looking for a new pasta salad recipe to try.  I love my old stand-by.  It’s a healthy pasta salad recipe, too, but we’ve had it so much I thought it was time to try something new.  I’m always needing new lunchbox ideas, and pasta salad is an easy lunchbox choice.

“Original” Recipe by Rachel Ray

So when I found a recipe that was labeled as “award winning” and was a Rachel Ray recipe, published on The Gutsy Girl blog, I figured it was bound to be a good recipe for us to try.  Since we all have food sensitivities, we frequently have to modify recipes, which was the case with this one; although, a couple of the modifications were substitute ingredients for what I did not have on-hand!  I was really pleased with the end result, so much so that I’d have to put it as a close second to my favorite pasta salad recipe.

The wine vinegar in it I think was too strong a flavor for the kids, but I think in time as their palettes mature, they may come around to it!  Because of the stronger flavors, if you are eating it as a side dish, you want a milder main dish to balance out the flavors across your meal.

Give it a try and let us know how you like it.

A Healthy Pasta Salad Recipe

Recipe: Spinach Artichoke Pasta Salad

Adapted from Rachel Ray recipe

Healthy Spinach Artichoke Pasta Salad Recipe


  • 1/2 pound frozen chopped spinach, thawed
  • 1 jar marinated artichoke hearts (any size), chopped
  • 1 green pepper, chopped
  • 1/2 small sweet red onion, chopped
  • 1 8-ounce package penne pasta, cooked and drained
  • Handful sun-dried tomatoes, packed in oil, slightly chopped
  • 1 clove garlic, minced
  • 2 teaspoons lime juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon dried thyme leaves
  • pinch of salt


  1. Combine spinach with artichoke pieces, bell pepper and red onion.
  2. Add pasta and sun-dried tomatoes to the salad.
  3. Mix together garlic with lime juice and vinegar.
  4. Whisk in oil and thyme. Add salt and stir.
  5. Dress salad and gently toss. Serve or refrigerate.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Saturday Evening Pot.

More great recipes:  Foodie Friday, Recipe Roundup

About the Author

Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.


  1. Thanks for sharing this recipe! Perfect for our weekend family bonding.

  2. That looks like a lovely pasta salad. In one of my favourites there are also artichoke hearts in it. That's great!

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