Description

This Chicken Pasta Salad combines tender fusilli pasta with vibrant vegetables and seasoned chicken, offering an unforgettable flavor. Perfect for gatherings or a quick, healthy dinner, it’s a must-try for anyone seeking delicious homemade recipes.

Ingredients

Scale

1 pound fusilli pasta (453.6 grams)
1 teaspoon kosher salt
2 cups cubed cooked chicken (295 grams)
4 sliced bacon, diced and cooked until crisp
3 stalks celery, diced
1 red bell pepper, diced
1/2 small red onion, diced small
2 cups baby spinach (40 grams)
1 cup cherry tomatoes, cut in half (148 grams)
1 1/2 cups low-fat sour cream
1/2 cup low-fat mayonnaise
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoon garlic powder
1/8 teaspoon black pepper

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Instructions

Bring a large pot of water to a boil. Add the fusilli pasta and kosher salt, cooking according to the package instructions. Once cooked, drain and rinse with cold water.
In the meantime, cook the bacon until crisp, then dice the vegetables and prepare the dressing.
In a small bowl, whisk together the dressing ingredients. Taste and adjust seasonings as needed.
In a very large bowl, mix the cooked pasta, chicken, bacon, celery, bell pepper, red onion, spinach, and cherry tomatoes.
Pour the dressing over the pasta and veggie mixture; stir until everything is coated. Serve immediately, or refrigerate and enjoy within 48 hours.

Notes

Feel free to customize with your favorite vegetables or add more chicken for extra protein.
This salad can be made a day in advance for easier meal prep.
Store leftovers in the refrigerator for up to 48 hours.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 840mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg