Description

Hey kitchen friend! Olivia here—ready to turn your love for creamy spinach dip into the dreamiest gluten-free pasta salad ever. Imagine twisty noodles coated in a cool, garlicky hug, studded with crunchy water chestnuts and vibrant spinach. It’s scoopable comfort food that disappears in minutes—perfect for potlucks, BBQs, or just you and a big bowl on the couch. Let’s get mixing!

Ingredients

Scale

16 oz gluten-free fusilli pasta
2 cups sour cream (or Greek yogurt)
½ cup mayonnaise
1 tsp garlic powder + 1 tsp onion powder
½ tsp black pepper + ½ tsp sea salt
2 tsp dried parsley (or 1 tbsp fresh)
16 oz frozen chopped spinach, thawed & squeezed dry
5 oz sliced water chestnuts, chopped

Instructions

1️⃣ Cook Pasta: Boil in salty water till al dente. Drain, rinse cold, toss with 1 tsp olive oil. Cool completely!
2️⃣ Make Dressing: In a big bowl, whisk sour cream, mayo, garlic, onion, pepper, salt & parsley. Taste & adjust!
3️⃣ Fold In: Add spinach & water chestnuts. Mix gently—watch the color magic!
4️⃣ Combine: Add cooled pasta. Toss lightly until coated. Cover & chill 1 hr minimum.
5️⃣ Serve: Taste, adjust seasoning, sprinkle smoked paprika if you’re fancy. Dig in!

Notes

Squeeze spinach dry—no soggy salad!
Chill time = flavor time. Overnight is even better.
Add diced chicken or chickpeas for protein boost.

Prep Time: 10 mins
Cook Time: 1 hr 10 mins

Nutrition

Calories: 280 Cal Per Cup
Fat: 18g
Carbohydrates: 22g
Protein: 6g