Fusilli Salad

with Artichokes, Spinach, and Sun-Dried Tomatoes
a bowl of fusilli with spinach, artichokes, and sun-dried tomatoes
Prep Time: 
30 minutes
Number of Servings: 
Serves 8
Recipe Source: 
The Ultimate Meal Prep Cookbook by America’s Test Kitchen ($29.99, America’s Test Kitchen, 2021)


  • 1 lb fusilli pasta
  • 12 tsp salt, plus additional for cooking pasta
  • 6 Tbsp oil, divided
  • 14 cup red wine vinegar
  • 1 garlic clove, minced
  • 12 tsp black pepper
  • 6 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
  • 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
  • 12 cup pitted Kalamata olives, chopped coarse
  • 12 cup pine nuts, toasted


  1. Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
  2. Whisk oil, vinegar, garlic, the salt, and 12 teaspoon of the pepper together in a large bowl. Add pasta, spinach, artichokes, sundried tomatoes, and olives. Toss to combine. Cover and let sit for at least 15 minutes.
  3. To finish, stir in pine nuts and season with salt and pepper to taste. Serve.


  • This pasta salad can be made three days ahead.
  • Feel free to substitute:
    • any short pasta for the fusilli
    • white wine vinegar or cider vinegar for the red wine vinegar
    • any olives or pepperoncini for the Kalamata olives
    • walnuts or almonds for the pine nuts
Nutrition Info: 
404 Calories, 13 g Protein, 55 g Carbohydrates, 5 g Fiber, 18 g Total fat (2 g sat), 299 mg Sodium, ★★★★★ Vitamin K, ★★★★ Magnesium, Phosphorus, ★★★ Vitamin B1 (thiamine), Folate, ★★ Vitamin B3 (niacin), Vitamin B6, Iron, Zinc, Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Vitamin E, Potassium


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