Spinach Artichoke Pasta Salad

This Spinach Artichoke Pasta Salad has all the creamy, garlicky flavor of your favorite dip. It’s made with tender rotini, chopped spinach, artichoke hearts, mozzarella, Parmesan, and a simple lemon garlic dressing that ties everything together. Serve it with dinner, bring it to a potluck, or set it out at a BBQ for a fun cold pasta salad everyone will want to try.

Classic spinach artichoke dip is one of my favorite appetizers. I love the creamy garlic flavor, the cheesy richness, and the little tang from the artichokes. Turning those same flavors into a cold pasta salad just makes sense to me. It has everything I like about the dip, but the rotini makes it heartier and easier to serve as part of a meal.

I brought some of this Spinach and Artichoke Pasta Salad over to a friend, and it did not stay with him for long. He shared some with his neighbor, who ended up taking a bit home too. That is always a good sign to me. If a pasta salad makes its way from one kitchen to another, it’s probably worth making again.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Rotini: Cook it just until tender and rinse it with cold water so it does not keep cooking.
• Baby spinach: Chop it before adding it to the salad so it blends in better and you do not get large leaves in each bite.
• Artichoke hearts: Drain them well and give them a rough chop. If they are packed in brine, pat them dry so the salad does not get watery.
• Mozzarella cheese: Use freshly shredded if you want it to blend in a little better.
• Parmesan cheese: Grated Parmesan works best because it mixes right into the dressing and pasta.
• Mayonnaise: Use a mayo you already like, since it is the dressing’s base. I love Hellmann’s brand.
• Sour cream: Stir it well into the dressing until it’s nice and smooth.
• Garlic: Start with the amount in the recipe, then add a little more if you love a stronger garlic taste.
• Lemon juice: Fresh lemon juice is best if you have it.
• Salt: Taste before serving and adjust if needed.
• Black pepper: Freshly cracked pepper gives the best flavor.

How to Make Spinach Artichoke Pasta Salad

• Step One: Boil the pasta according to package directions. Drain, rinse in cold water, and let cool.
• Step Two: In a large bowl, whisk together the dressing ingredients.

• Step Three: Add the spinach, artichoke hearts, mozzarella, and Parmesan cheese and stir to combine. 

• Step Four: Add the cooked pasta and toss to combine. Chill until ready to serve.

Variations and Substitutions

• Use a different pasta: Rotini works well because it catches the dressing, but penne, bowties, shells, or fusilli would also be good. Use a short pasta shape so the salad is easy to scoop and serve.
• Make it cheesier: Add extra mozzarella or Parmesan for more spinach-artichoke dip flavor. Small cubes of mozzarella would also work if you want little bites of cheese throughout the salad.
• Add chicken: Stir in chopped cooked chicken or rotisserie chicken to turn this into a more filling lunch or light dinner.
• Try Greek yogurt: You can replace the sour cream with plain Greek yogurt if that is what you have on hand. It will still add creaminess and a little tang.
• Use marinated artichokes: For extra flavor, swap the canned artichoke hearts for marinated artichokes. Drain them well first so the dressing does not become too oily.
• Add more veggies: Chopped red bell pepper, red onion, green onions, cucumber, or cherry tomatoes would all work to bulk it up a little.
• Make it lighter: Replace part of the mayonnaise with extra sour cream or plain Greek yogurt. The dressing will be a little tangier, but still creamy.
• Add a little heat: Stir in a pinch of red pepper flakes or a dash of hot sauce if you like a bit of spice with the creamy dressing.
• Use fresh Parmesan: Freshly grated Parmesan adds a stronger, saltier flavor than the shelf-stable kind. Either one will work, but fresh gives it a little more bite.
• Add sun-dried tomatoes: Chopped sun-dried tomatoes add a sweet, tangy flavor that goes really well with the creamy garlic dressing. Drain off any excess oil before stirring them in.
• Use whole-wheat pasta: Whole-wheat rotini works if you want a slightly heartier pasta salad. It has a nuttier flavor, so it pairs nicely with the Parmesan and artichokes.
• Swap in red wine vinegar: Use red wine vinegar instead of lemon juice for a tangier dressing. Start with the same amount, then taste and adjust if you want a little more zip.
• Add thyme: A small pinch of dried thyme or a little fresh thyme gives the salad a more savory flavor. Go easy at first since thyme can be strong.
• Add lemon zest: Stir in a little lemon zest for extra brightness without making the dressing too tart. It’s a nice way to freshen up the creamy flavors.

Storage Instructions

• Refrigerate: Store this Spinach Artichoke Pasta Salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.
• Make-ahead: You can make this pasta salad a few hours ahead and keep it chilled in the refrigerator until you are ready to serve. If making it the day before, stir it well before serving since the dressing may settle a bit.
• Before serving: If the pasta salad seems a little dry after chilling, stir in a spoonful of mayonnaise or sour cream to restore its creamy texture.
• Do not freeze: Freezing leftovers is not recommended because the creamy dressing can separate and the spinach may become watery once thawed.

Recipe Tips and Tricks

• Use a large mixing bowl: Pasta salads are much easier to toss when you have extra room. A bowl that feels a little too big at first is usually the right one.
• Let the pasta cool before mixing: Warm pasta can soften the spinach and slightly melt the cheese. Let it cool first so the salad stays fresh and creamy.
• Taste after chilling: Creamy pasta salads can mellow out in the fridge. Give it a taste before serving and add a little extra salt, pepper, or lemon juice if it needs a boost.
• Keep the pieces bite-sized: This salad is best when you get a little pasta, spinach, artichoke, and cheese in each bite, so avoid leaving anything too large.
• Serve it cold: This pasta salad tastes best chilled. The flavors have a chance to come together, and the dressing thickens up nicely around the pasta.

Pasta Salad Recipes

• Ham and Pea Pasta Salad
• Copycat KFC Macaroni Salad
• Tuna Pasta Salad

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