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

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
- 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!

Pro Tips For Making This Recipe
- 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.

Frequently Asked Questions
What type of pasta should I use for this pasta salad?
While I like to use rotini, you can use the pasta shape of your choice.
Can fresh spinach be substituted?
Absolutely! Simply chop the spinach into small pieces. That's one reason that I love frozen spinach: it's a great size to mix into a recipe!
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Spinach Artichoke Pasta Salad Recipe

Spinach Artichoke Pasta Salad
Love pasta salad and spinach artichoke dip? Enjoy the best of both worlds with my Spinach Artichoke Pasta Salad!
Ingredients
- 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
Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?
My best,
JC
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