Healthy and so flavorful, this Chicken Pasta Salad is a complete meal in a bowl.
When I made this Chicken Pasta Salad recently, I found myself wondering why we call dishes like this a “salad.” We tend to think of salads as leafy greens, but the term also covers tuna salad, egg salad, potato salad and pasta salad. The common thread is a mix of ingredients bound together with a dressing.
The word “salad” traces back to the Latin sal, meaning salt, and to the phrase herba salata, or “salted herb.” Over time the meaning broadened: today a salad can be any combination of ingredients tossed with a dressing—whether mayonnaise-based or an oil-and-vinegar vinaigrette.
This Chicken Pasta Salad uses a classic vinaigrette of olive oil, red wine vinegar, Italian seasoning and Dijon mustard. That dressing complements the golden seared chicken, crisp smoky bacon, and tangy crumbled feta. Together the components create a balanced, satisfying dish.
It truly is a full meal in a bowl, featuring protein, vegetables, grains and dairy (and yes, tomato is technically a fruit). For extra texture and protein, sprinkle roasted chickpeas on top.
The Health Benefits of This Salad
This recipe fits well with many principles of the Mediterranean diet, which emphasizes vegetables, whole grains and healthy fats. That approach is linked with lower risk of heart disease and diabetes. The salad packs nutritious vegetables—spinach, tomatoes and red onion—along with heart-healthy olive oil. Chicken and feta add protein, and pasta contributes grains, fiber and additional protein (use whole-grain pasta to boost fiber).
Altogether you get a range of vitamins, minerals and macronutrients in a single dish that’s easy to prepare and great for lunches, weeknight dinners or entertaining.
How to Make Ahead and Store?
Store the salad in an airtight container in the refrigerator for 3–5 days. You can freeze it for up to 3 months; thaw in the refrigerator overnight before serving. If you prefer the freshest texture, reserve delicate greens or feta to add just before serving.
Serving Suggestions
This Chicken Pasta Salad stands alone as a complete meal, but it also pairs nicely with other salads, grilled vegetables or simple sides. For a Mediterranean-inspired spread, serve alongside roasted peppers, grilled asparagus or green beans almondine. It’s also a crowd-pleaser for gatherings—serve with flatbread, stuffed mini peppers and a fresh dessert if you like.
For a lighter meal, reduce the amount of pasta or increase the vegetables. To make it heartier, add chickpeas or extra chicken.
Chicken Pasta Salad
Diane Goodman
Pin Recipe
Ingredients
- 1 lb fusilli pasta
- 2 boneless skinless chicken breasts about 1 pound
- 1 tsp garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 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 cheese
- 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
Instructions
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Cook pasta: Boil the fusilli in salted water until al dente, drain, and transfer to a large bowl.
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Prepare chicken: Season the breasts with garlic powder, salt and pepper. Cook in olive oil until golden and cooked through. Let rest, then cut into bite-sized pieces.
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Make dressing: Whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic and Dijon mustard. Season to taste with salt and pepper.
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Assemble salad: Combine the pasta with chicken, crumbled bacon, halved tomatoes, spinach, feta, sliced red onion and chopped dill. Drizzle the dressing over the salad and toss until evenly coated. Adjust seasoning and serve chilled or at room temperature.
Nutrition