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Chicken Pasta Salad
nibbleboard.com/recipes/chicken-pasta-salad
Ingredients
Ingredients
- 1 tsp Garlic Powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp extra-virgin olive oil (for cooking)
- 4 slices bacon, cooked and crumbled
- 2 cups grape tomatoes, halved
- 2 cups packed baby spinach
- ½ cup crumbled feta cheese
- ¼ red onion, thinly sliced
- 2 tbsp freshly chopped dill
Dressing
- ¼ cup extra-virgin olive oil (for dressing)
- 3 tbsp Red Wine Vinegar
- 0.5 tsp Italian Seasoning
- 1 clove garlic, minced
- 1 tbsp Dijon Mustard
Instructions
- Bring a large pot of salted water to a boil. Cook fusilli according to package directions until al dente. Drain, rinse briefly under cold water to stop cooking, and transfer to a large bowl.
- Season chicken breasts on both sides with garlic powder, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving until golden brown on the bottom, about 6-7 minutes.
- Flip chicken and cook until golden on the second side and cooked through to 165°F internal, about 6-8 minutes more. Transfer to a cutting board and let rest 10 minutes.
- While chicken rests, make the dressing: whisk together ¼ cup olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard in a medium bowl. Season with salt and pepper.
- Slice or cube the rested chicken into bite-sized pieces.
- Add chicken, crumbled bacon, halved grape tomatoes, spinach, feta, red onion, and dill to the bowl with the pasta.
- Pour dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning. Serve immediately or chill for 30 minutes for the flavors to meld.
Nutrition per Serving
238Calories
10gProtein
7gCarbs
19gFat
Chef Tips
- Rinse the pasta under cold water after draining — this stops the cooking and cools it quickly so the spinach doesn't wilt when you toss everything together.
- Use leftover rotisserie chicken to cut your prep time in half. Just shred it into bite-sized pieces.
- Soak the sliced red onion in ice water for 10 minutes before adding — this tames the sharpness and keeps the flavor sweet and mild.
- Make the dressing first and let it sit while you cook. The flavors marry and the garlic mellows beautifully.
- This pasta salad keeps for 3-4 days in the fridge. Toss with a splash of olive oil before serving leftovers — the pasta absorbs dressing as it sits.
Storage
Store in an airtight container in the fridge for up to 4 days. Toss with a drizzle of olive oil before serving to refresh the dressing.