Begin by boiling a large pot of salted water. Add 12 ounces of rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

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

Drain the can of artichokes and cut each heart into quarters.

Add the cooled rotini pasta to the dressing mixture and toss until well coated. Fold in 4 cups of chopped fresh spinach and sliced green onions, then incorporate the quartered artichokes.

Cover and refrigerate for at least one hour before serving.