Description

This Chicken Pasta Salad combines tender chicken, crispy bacon, and fresh veggies for a delightful dish that’s easy to prepare. Ideal for quick dinners or potlucks, it’s a flavorful and satisfying meal everyone will love.

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 fusilli pasta and kosher salt, and cook according to package instructions. Drain pasta and rinse it with cold water.
While pasta is cooking, cook bacon until crisp, then chop veggies and prepare the dressing.
In a small bowl, whisk together dressing ingredients, taste, and adjust seasonings if necessary.
In a large bowl, mix cooked pasta, chicken, bacon, celery, bell pepper, red onion, spinach, and cherry tomatoes.
Pour the dressing over the pasta mixture and stir well. Serve immediately or refrigerate to serve within 48 hours.

Notes

Store leftovers in the refrigerator for up to 48 hours.
Adjust veggies based on your preference—feel free to add or substitute.
Can be made a day in advance for flavors to mingle.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 15g
Cholesterol: 50mg