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Spinach Artichoke Pasta Salad

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
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Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 672 kcal

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
Keyword pasta salad, Spinach Artichoke Pasta Salad
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