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Spinach Dip Pasta Salad Recipe

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4.6 from 96 reviews

A creamy and refreshing Spinach Dip Pasta Salad featuring fusilli pasta, tangy sour cream, and crunchy water chestnuts. Perfect as a chilled side dish for picnics, potlucks, or light lunches.

Ingredients

Pasta

  • 16 ounces Fusilli Pasta – cooked according to package instructions

Dressing and Mix-ins

  • 2 cups Sour Cream
  • 1/2 cup Mayonnaise
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Sea Salt, more to taste
  • 2 teaspoons Dried Parsley
  • 16 ounces Frozen Chopped Spinach – thawed and thoroughly drained
  • 5 ounces Sliced Water Chestnuts – drained and chopped

Instructions

  1. Cook the pasta: Prepare the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
  2. Drain the spinach: Thaw the frozen chopped spinach completely. Press it firmly into a mesh strainer to remove as much liquid as possible. Transfer the spinach to paper towels and press again to squeeze out any remaining moisture to prevent a watery salad.
  3. Combine the dressing: In a large bowl, mix together sour cream, mayonnaise, garlic powder, onion powder, pepper, sea salt, and dried parsley until smooth and well combined.
  4. Mix all ingredients: Add the drained spinach, chopped water chestnuts, and cooled fusilli pasta into the bowl with the dressing. Stir gently until everything is evenly coated with the creamy mixture.
  5. Chill and serve: Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve cold as a side dish or light meal.

Notes

  • Ensure the spinach is thoroughly drained to avoid a soggy pasta salad.
  • Adjust salt and pepper to taste before serving.
  • This salad can be made a day ahead and stored covered in the refrigerator.
  • Add chopped green onions or shredded cheese for an extra flavor boost, if desired.
  • Use gluten-free pasta to make this recipe gluten-free if needed.