Description
This Spinach Dip Gluten-Free Pasta Salad combines the classic flavors of spinach dip with the refreshing touch of a pasta salad. It’s a perfect side dish that’s creamy, savory, and quick to make, making it an ideal choice for your next gathering or meal prep.
Ingredients
16 ounces Fusilli Pasta – cooked according to package instructions
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
- Prepare the fusilli pasta according to the package instructions.
- While the pasta cooks, place the thawed spinach in a mesh strainer to press out any excess liquid. Once most of the liquid has been removed, transfer the spinach to paper towels and press again to remove any remaining moisture.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, pepper, salt, and dried parsley. Stir until fully combined.
- Add the spinach, water chestnuts, and cooked pasta to the bowl and stir gently to combine all ingredients thoroughly.
- Serve the salad cold for the best flavor and texture.
Notes
For a vegan version, replace sour cream and mayonnaise with dairy-free alternatives such as cashew cream and vegan mayonnaise.
For added protein, include grilled chicken, or chickpeas.
For extra crunch, try adding diced cucumbers, bell peppers, or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
