Description
This Chicken Pasta Salad features an irresistible flavor with simple prep. With tender pasta, juicy chicken, fresh veggies, and a creamy dressing, it’s perfect for a quick dinner or a healthy lunch.
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
Instructions
- Bring a large pot of water to a boil and add the fusilli pasta and kosher salt. Cook according to package instructions. Drain and rinse with cold water.
- While the pasta is cooking, cook the bacon until crisp, then dice the vegetables.
- In a small bowl, whisk together the dressing ingredients. Adjust seasonings to taste.
- In a large bowl, combine the cooked pasta, chicken, bacon, celery, bell pepper, red onion, spinach, and tomatoes.
- Pour the dressing over the salad and stir to combine. Serve immediately or refrigerate for up to 48 hours.
Notes
For extra crunch, add some chopped nuts or seeds to the salad.
Feel free to substitute other vegetables based on what you have available.
This salad can be made ahead of time for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 3g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg