Spinach Dip Pasta Salad

5 from 1 vote

Spinach dip pasta salad combines creamy spinach artichoke dip with pasta, turning into a full fledged side dish or even vegetarian main you’ll love. With all the creamy goodness of the classic appetizer, your friends and family will beg you to make this for every barbecue, potluck and picnic!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Pasta, Side Dish

Cuisine: American

Servings:

Calories: 345kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 lb penne pasta cooked to al dente, drained, and cooled
10 oz fresh baby spinach
2 cups sour cream
1/2 cup mayo
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
salt & pepper to taste
2 tsp dried parsley optional
1/4 cup artichoke hearts drained, rinsed, and diced (optional)

US Customary - Metric

Instructions

Sautee the spinach in a non stick pan, stirring occasionally, just until wilted BUT NOT MUSHY. Remove the skillet from heat, and let the spinach cool completely.
10 oz fresh baby spinach
Add all of the ingredients, except the pasta, to a large mixing bowl, and give them a stir until evenly combined.
2 cups sour cream, 1/2 cup mayo, 1 1/4 tsp garlic powder, 1 1/4 tsp onion powder, salt & pepper, 2 tsp dried parsley, 1/4 cup artichoke hearts
Add the pasta to the spinach dip mixture, and stir again to evenly combine.
1 lb penne pasta
Cover and chill at least four hours, or up to overnight, before serving.

Notes

Cook the spinach just until it wilts but take care not to overcook it or it will get mushy.
Let the spinach and the pasta cool completely prior to mixing this salad together. If you don't let things cool, the spinach will get mushier and the pasta salad may be watery.
For added flavor, a sprinkle of Parmesan cheese would be amazing in this pasta salad.
Turn it into a full on meal with by adding some shredded rotisserie or sliced grilled chicken into the salad for a bit of protein.

Nutrition