Description
This Chicken Pasta Salad is bursting with flavor and made with fresh ingredients like chicken, veggies, and a tangy dressing, perfect for quick dinners or gatherings.
Ingredients
Scale
- 1 pound fusilli pasta (453.6 grams)
- 1 teaspoon kosher salt
- 2 cups cubed cooked chicken (295 grams)
- 4 sliced bacon (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
- Boil a large pot of water, add fusilli pasta and kosher salt, and cook according to the package instructions. Drain and rinse with cold water.
- While the pasta cooks, fry the bacon until crisp, dice the vegetables, and prepare the dressing by whisking all ingredients together in a small bowl. Adjust seasonings to taste.
- In a large bowl, combine the cooked pasta, chicken, bacon, diced celery, bell pepper, red onion, baby spinach, and cherry tomatoes.
- Pour the dressing over the salad and mix well. Serve immediately or refrigerate for up to 48 hours.
Notes
For added flavor, try using smoked bacon.
Make it a day ahead for the flavors to meld together better.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 40mg