Spinach Dip Pasta Salad

This spinach dip pasta salad combines creamy, rich spinach dip flavors with tender pasta and fresh vegetables for a crowd-pleasing dish. Perfect for potlucks or meal prep, it delivers a balance of indulgent texture and refreshing crunch.

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Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 420kcal

Author: Chloe White

Cost: $5

Equipment

Large pot
Colander
Mixing bowls
electric mixer or whisk
knife and cutting board

Ingredients

8 oz cream cheese, softened
1 cup sour cream
1 packet ranch seasoning mix
2 cloves garlic, minced
1 lb pasta (rotini or bow ties)
10 oz frozen chopped spinach, thawed and drained
1 cup shredded parmesan cheese
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1/2 cup water chestnuts, chopped
3 green onions, sliced
1/4 cup fresh dill, chopped

Instructions

Bring a large pot of salted water to a boil and cook pasta until just past al dente.
Drain pasta, rinse with cold water, toss with olive oil, and let cool completely.
Squeeze excess moisture from thawed spinach until very dry.
In a large bowl, beat cream cheese until smooth.
Add sour cream and ranch seasoning, mixing until combined.
Fold in spinach, garlic, and parmesan cheese.
Let mixture rest for 10 minutes to develop flavor.
Add cooled pasta, bell pepper, onion, tomatoes, water chestnuts, green onions, and dill.
Toss until evenly coated and adjust seasoning if needed.
Chill or serve at room temperature before serving.

Notes

Drain spinach thoroughly to avoid watery salad. Let the mixture rest before combining for better flavor. Best served at room temperature or chilled. Store in airtight container up to 3–4 days; add a splash of milk if it thickens.

Nutrition