Hey, y'all! If you've been on the blog before, you probably know that I love pasta salad and dips. Why not combine the two? The result is my Spinach Artichoke Pasta Salad, which I think y'all will love as much as I do!

Spinach Artichoke Pasta Salad

Jump to Recipe Print Recipe

Spinach Artichoke Pasta Salad Ingredients

• 16 oz. rotini, cooked and drained
• 1.5 c. Duke's Mayonnaise
• 1 c. sour cream
• 6-8 slices of bacon, cooked and chopped
• 14 oz. can of chopped artichoke hearts, drained
• 10 oz. frozen spinach, thawed and well-drained
• 1 package Knorr Vegetable Recipe Mix (1.4 oz)
• 3 tbsp. freeze-dried chives
• 4 oz. parmesan cheese, shredded

How to Make Spinach Artichoke Pasta Salad

1. Cook pasta according to the package instructions and drain. Cook bacon until crispy and chop.
2. In a large bowl, combine cooked rotini, Duke's Mayonnaise, sour cream, chopped bacon, chopped artichoke hearts, spinach, Knorr Vegetable Recipe Mix, freeze-dried chives, and parmesan cheese. Mix until well-combined.
3. Refrigerate the pasta salad for at least one hour. If the pasta salad is too dry, add more mayonnaise and sour cream (2:1 ratio). Enjoy!

Pro Tips For Making This Recipe

1. Refrigeration is necessary for making this recipe; it allows all of the flavors to mix together. Don't skip this step!
2. If the pasta salad is too dry after refrigeration, simply add more mayonnaise and sour cream (2:1 ratio).
3. Make sure that the spinach and artichoke hearts are both well-drained.

Other Recipes You'll Love

1. Buffalo Chicken Roll Ups
2. Pimento Cheese Pasta Salad
3. Southern Grape Salad

Spinach Artichoke Pasta Salad Recipe

Spinach Artichoke Pasta Salad

JC Phelps

Love pasta salad and spinach artichoke dip? Enjoy the best of both worlds with my Spinach Artichoke Pasta Salad!

5 from 41 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Refrigeration 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 8 servings

Calories 672 kcal

Ingredients

  

1x2x3x

• 16 oz. rotini cooked and drained
• 1.5 c. Duke's Mayonnaise
• 1 c. sour cream
• 6-8 slices bacon cooked and chopped
• 14 oz. can of chopped artichoke hearts drained
• 10 oz. frozen spinach thawed and well-drained
• 1 package Knorr Vegetable Recipe Mix 1.4 oz
• 3 tbsp. freeze-dried chives
• 4 oz. parmesan cheese shredded

Instructions

 

• Cook pasta according to the package instructions and drain. Cook bacon until crispy and chop.
• In a large bowl, combine cooked rotini, Duke's Mayonnaise, sour cream, chopped bacon, chopped artichoke hearts, spinach, Knorr Vegetable Recipe Mix, freeze-dried chives, and parmesan cheese. Mix until well-combined.
• Refrigerate the pasta salad for at least one hour. If the pasta salad is too dry, add more mayonnaise and sour cream (2:1 ratio). Enjoy!

Notes

• Refrigeration is necessary for making this recipe; it allows all of the flavors to mix together. Don't skip this step!
• If the pasta salad is too dry after refrigeration, simply add more mayonnaise and sour cream (2:1 ratio).
• Make sure that the spinach and artichoke hearts are both well-drained.

Nutrition

Calories: 672kcalCarbohydrates: 51gProtein: 16gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 21gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 46mgSodium: 745mgPotassium: 472mgFiber: 5gSugar: 4gVitamin A: 8265IUVitamin C: 39mgCalcium: 304mgIron: 3mg

Keyword pasta salad, Spinach Artichoke Pasta Salad

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC