1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the protein-enriched pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set aside.

2. Prepare the spinach and artichokes: While the pasta is cooking, ensure your frozen chopped spinach is fully thawed. Place the thawed spinach in a clean kitchen towel or paper towels and squeeze out as much water as possible. This step is crucial to prevent a watery salad. Chop the drained artichoke hearts into smaller, bite-sized pieces if they are too large.

3. Make the creamy dressing: In a large mixing bowl, combine the plain Greek yogurt, mayonnaise, softened cream cheese, grated Parmesan cheese, minced garlic, onion powder, and black pepper. Stir vigorously with a whisk or spoon until the mixture is completely smooth and well combined. Taste the dressing and add salt as needed; start with a pinch and adjust to your preference.

4. Combine ingredients: Add the cooled, drained pasta, the squeezed-dry spinach, and the chopped artichoke hearts to the bowl with the creamy dressing.

5. Gently mix everything together: Using a large spoon or spatula, gently fold all the ingredients until the pasta, spinach, and artichokes are evenly coated with the creamy dressing. Be careful not to overmix, which can break down the pasta.

6. Adjust consistency (if needed): If the pasta salad seems too thick or dry, add 1-2 tablespoons of milk or reserved pasta water, one tablespoon at a time, until it reaches your desired creamy consistency.

7. Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Before serving, give it another gentle stir. Garnish with a sprinkle of extra Parmesan cheese, if desired.