Bring a large pot of salted water to a rolling boil. Add 12 ounces of medium pasta and cook until al dente, about 8-10 minutes. Drain and let cool.

In a large mixing bowl, combine 1 cup of sour cream, ¾ cup of mayonnaise, and 1 package of vegetable soup mix. Blend until smooth.

Drain the can of artichokes and quarter them. Fold them into the dressing mixture.

Add the cooled pasta to the bowl with the dressing and artichokes. Toss thoroughly to coat every piece.

Gently fold in 4 cups of fresh spinach and 3 sliced green onions, being cautious to keep the spinach from wilting.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour to allow flavors to meld.

After chilling, give the salad a gentle stir and serve as a delightful side or light meal.