Spinach Or Cheese Dip Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 8–11 minutes). Stir occasionally to prevent sticking.

While pasta cooks, prepare an ice bath (large bowl with cold water and ice). Drain pasta when done and immediately transfer to the ice bath to stop cooking and cool quickly, about 1–2 minutes. Drain thoroughly and transfer to a large mixing bowl. Toss with 1.5 tbs olive oil to prevent sticking and season lightly with 1 tsp black pepper.

Wilt spinach (if using spinach dip)

If using fresh spinach, heat a large skillet over medium heat. Add the spinach (in batches if needed) and cook, stirring, until wilted, about 2–3 minutes. Remove from heat and transfer to a colander; press or squeeze out excess moisture using the back of a spoon or clean kitchen towel. Roughly chop the wilted, drained spinach and let cool slightly.

Make the dip base

In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk until smooth and creamy. Add the grated Parmesan, shredded cheddar (if using), minced garlic, onion powder, dried dill, lemon juice, Worcestershire sauce, hot sauce (if using), and 0.75 tsp salt. Mix well to incorporate.

Fold in the prepared chopped spinach into the dip base. Taste and adjust seasoning (salt, lemon, or hot sauce) as desired. The final dip should be tangy, creamy, and slightly savory.

Prepare vegetables: halve the cherry tomatoes, dice the peeled/seeded cucumber, dice the red bell pepper, finely dice the red onion, and slice the black olives if using. Chop the fresh herbs and toast nuts (if using) in a dry skillet over medium heat, stirring, 2–3 minutes until fragrant; cool.

Add the prepared vegetables, olives, herbs, and nuts to the bowl with the cooled pasta.

Pour the spinach/cheese dip mixture over the pasta and vegetables. Using a large spoon or spatula, gently fold everything together until the pasta is evenly coated. Taste and adjust salt, pepper, or lemon juice as needed.

Transfer the salad to a serving bowl or cover the mixing bowl and refrigerate at least 30 minutes to let flavors meld (up to 8 hours). If serving immediately, let rest 10–15 minutes. Before serving, drizzle 1 tbs olive oil over the top, sprinkle 1/4 cup freshly grated Parmesan, a bit of fresh cracked black pepper, and optional lemon zest.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.