spinach pasta salad
This pasta salad combines two of my favorite things from when I was a kid. Spinach dip and pasta salad. It’s cool and refreshing on a hot summer day, and feels light for a pasta salad. I often make it for potlucks and get tons of compliments.
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 pound small shell pasta, ditalini, or whatever small pasta you prefer
- 1 package Knorr vegetable soup mix
- 1 1/4 cups mayonnaise
- 1 1/4 cups sour cream
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 8-10 ounces frozen sweet peas, thawed
- 1 bunch green onions, thinly sliced
- 1 can water chestnuts, finely chopped
- 1 package frozen chopped spinach, thawed and squeezed of all water
- salt and pepper, to taste
How To Make spinach pasta salad
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Step 1Boil pasta, as directed. Rinse with cold water and set aside to drain.
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Step 2Chop all veggies and set aside.
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Step 3In a large bowl, mix the mayonnaise, sour cream, and vegetable soup mix. Mix well.
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Step 4Add veggies to dressing mix in a large bowl and mix well.
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Step 5Add cooked, cooled pasta and mix all together thoroughly.
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Step 6Season to taste with salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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