There’s something about a creamy chicken pasta salad that just sings comfort and versatility, like your favorite pair of jeans—perfect for any occasion. Whether you’re lounging in the backyard on a sunny day or hosting a last-minute dinner party, this dish is your go-to. I once made it for a friend’s wedding potluck, and it stole the spotlight (no kidding, it was more popular than the cake!).
Steps
- Cook the fusilli pasta in a large pot of salted boiling water until it reaches an al dente texture. Drain and transfer the pasta to a large bowl for mixing.
- Season the chicken breasts with garlic powder, salt, and pepper. Heat oil in a large skillet over medium heat, then cook the chicken until golden brown and fully cooked, about 8 minutes per side. Allow the chicken to rest for 10 minutes before cutting it into 1-inch pieces.
- Prepare the dressing by whisking together olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard in a medium bowl. Add salt and pepper to taste.
- In the bowl with the pasta, combine all remaining ingredients including chicken, bacon, grape tomatoes, spinach, feta, and red onion. Pour the dressing over the salad, then toss everything together until evenly coated. Serve and enjoy!
Ingredients
- 1 lb. fusilli pasta
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 4 slices bacon, cooked and crumbled
- 2 cups halved grape tomatoes
- 2 cups packed spinach
- 1/2 cup crumbled feta
- 1/4 red onion, thinly sliced
- 2 Tbsp. freshly chopped dill
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. red wine vinegar
- 1/2 tsp. Italian seasoning
- 1 clove garlic, minced
- 1 Tbsp. Dijon mustard
- Kosher salt
- Freshly ground black pepper
FAQ
- Can I use a different type of pasta for this salad?
- Absolutely! While fusilli is recommended for its ability to hold the dressing well, you can substitute it with any short pasta shape you prefer, such as penne or rotini.
- What can I substitute for the chicken in this recipe?
- Boneless, skinless chicken breasts are suggested, but you can also use leftover rotisserie chicken for convenience. If you’re looking for a non-meat alternative, grilled tofu or chickpeas could work well too.
- How long does the pasta salad last in the fridge?
- The pasta salad can be stored in the refrigerator for about 3-4 days. However, keep in mind that the spinach may become a bit soggy after being dressed, so it’s best to enjoy it fresh.
- Is it possible to make this salad dairy-free?
- Yes, you can make this salad dairy-free by simply omitting the feta cheese. The salad will still be flavorful and satisfying without it.
- Can I prepare the dressing ahead of time?
- Certainly! You can whisk together the dressing ingredients in advance and store it in the refrigerator. Just give it a good stir before using it to ensure everything is well combined.
Tips
- Cook your pasta just until al dente to avoid a mushy salad. This will help the pasta maintain its shape and texture when combined with the other ingredients and dressing.
- Allow the cooked chicken breasts to rest for about 10 minutes before chopping. This resting period helps retain the juices, resulting in more flavorful and tender chicken pieces.
- Prepare the dressing ahead of time to streamline the assembly process. You can adjust the seasoning to your liking and have it ready to toss with the salad.
- Consider adding your favorite vegetables to customize the salad. While grape tomatoes, spinach, and red onion are recommended, feel free to experiment with other veggies to suit your taste preferences.
Equipment
- Large Pot – For boiling pasta.
- Large Skillet – For cooking chicken.
- Whisk – For mixing the dressing.
- Large Mixing Bowl – For combining the pasta salad ingredients.
- Cutting Board – For preparing vegetables and chicken.
- Chef’s Knife – For chopping ingredients.
