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Creamy garlic Parmesan spinach pasta salad with tender shell pasta, baby spinach and fresh herbs in a rustic bowl.

Creamy Garlic Parmesan Spinach Pasta Salad

This creamy spinach pasta salad combines tender pasta shells, fresh baby spinach and a flavorful garlic Parmesan dressing. The warm pasta gently softens the spinach, while lemon, Dijon mustard and fresh herbs keep the creamy dressing bright rather than heavy. It is an easy make-ahead pasta salad for summer lunches, potlucks and family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Course lunch, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 421 kcal

Equipment

  • Large pot for cooking the pasta
  • Colander  for draining the pasta shells
  • Large mixing bowl
  • Medium bowl for the creamy garlic Parmesan dressing
  • Whisk
  • Measuring cups and spoons
  • Sharp kitchen knife
  • Cutting board
  • Fine grater for the Parmesan and garlic
  • Large spoon or silicone spatula for tossing the creamy spinach pasta salad

Ingredients
  

For the Pasta Salad

  • 12 ounces pasta shells medium sized
  • 4 cups baby spinach roughly chopped
  • 2 tablespoons parsley fresh and finely chopped
  • 1 tablespoon dill fresh and finely chopped
  • ¼ cup Parmesan cheese finely grated

For the Creamy Garlic Parmesan Dressing

  • ½ cup mayonnaise
  • ½ cup Greek yogurt plain or sour cream
  • ⅓ cup Parmesan cheese finely grated
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove finely grated or minced
  • ½ teaspoon onion powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 to 4 tablespoons milk as needed

Instructions
 

Cook the pasta

  • Bring a large pot of well-salted water to a boil. Add the pasta shells and cook until just tender according to the package directions. Avoid overcooking—the shells will soften slightly as they absorb the creamy dressing.
  • Reserve ¼ cup of the pasta water, then drain the pasta. Do not rinse it.

Soften the spinach

  • Place the chopped baby spinach in a large mixing bowl. Add the warm drained pasta and toss gently for about one minute. The heat from the shells will soften the spinach without making it completely wilted.
  • Let the pasta cool for 10 to 15 minutes.

Make the creamy dressing

  • In a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, honey, garlic, onion powder, salt and black pepper.
  • Whisk in enough milk to create a smooth, pourable dressing. It should be creamy but loose enough to settle inside the pasta shells.

Assemble the pasta salad

  • Pour about three-quarters of the dressing over the cooled pasta and spinach. Add the parsley, dill and remaining Parmesan.
  • Toss gently until the pasta is evenly coated. Add more dressing as needed. If the salad seems thick, stir in a splash of the reserved pasta water or milk.

Chill and serve

  • Cover and refrigerate the creamy spinach pasta salad for at least 30 minutes. Stir before serving and adjust the salt, pepper or lemon juice to taste.
    • Reserve a few spoonfuls of the creamy garlic Parmesan dressing and stir it into the creamy spinach pasta salad just before serving. Pasta absorbs dressing as it chills, and this simple step keeps every shell moist, flavorful and deliciously creamy.

Notes

  • Cook the pasta shells just until al dente. Slightly firm pasta holds its shape better and will not become mushy once mixed with the creamy dressing.
  • Toss the warm pasta with the baby spinach for about one minute. This gently softens the spinach while keeping its fresh green colour.
  • Let the pasta cool before adding the creamy garlic Parmesan dressing. Very hot pasta can make a mayonnaise-based dressing thin or oily.
  • Freshly grated Parmesan gives this creamy spinach pasta salad the best savoury flavour and blends more smoothly into the dressing.
  • Chop the spinach into smaller pieces so it mixes evenly with the pasta. Large leaves tend to clump together and can be awkward to serve.
  • Pasta absorbs dressing as it chills. Reserve a few spoonfuls of dressing and stir them in just before serving to make the salad creamy again.
  • Add milk one tablespoon at a time until the dressing reaches a smooth, pourable consistency. It should coat the pasta without pooling at the bottom of the bowl.
  • Fresh parsley and dill add brightness to this garlic Parmesan pasta salad. The dill can be reduced if you prefer a milder herb flavour.
  • Chill the salad for at least 30 minutes before serving. This gives the garlic, lemon, Parmesan and herbs time to blend.
  • Taste the pasta salad again after chilling. Cold dishes often need an extra pinch of salt, black pepper or a squeeze of fresh lemon juice.
  • Store this easy make-ahead pasta salad in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended because the creamy dressing may separate and the spinach can become watery after thawing.

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 46gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 16mgSodium: 515mgPotassium: 303mgFiber: 2gSugar: 4gVitamin A: 2092IUVitamin C: 10mgCalcium: 178mgIron: 2mg
Keyword Cold spinach pasta salad, Creamy pasta salad recipe, Creamy pasta salad with spinach, Creamy spinach pasta salad, Easy spinach pasta salad, Garlic Parmesan pasta salad, Pasta salad with baby spinach, recipe
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