Description

This Chicken Pasta Salad is a delightful blend of flavors featuring tender chicken, crispy bacon, and fresh veggies in a creamy dressing. It’s quick to make and perfect for gatherings, offering a satisfying meal without the hassle of extensive cooking.

Ingredients

Scale

1 pound fusilli pasta
1 teaspoon kosher salt
2 cups cubed cooked chicken
4 sliced bacon
3 stalks celery
1 red bell pepper
1/2 small red onion
2 cups baby spinach
1 cup cherry tomatoes
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. Cook the pasta according to the package instructions. Drain and rinse with cold water.
While the pasta cooks, cook the bacon until crispy. Then, dice the vegetables and prepare the dressing in a small bowl.
In the small bowl, whisk together the low-fat sour cream, low-fat mayonnaise, balsamic vinegar, dijon mustard, granulated sugar, kosher salt, garlic powder, and black pepper. Taste and adjust seasonings as needed.
In a very large mixing bowl, combine the cooked pasta, cubed chicken, crispy bacon, diced celery, red bell pepper, red onion, baby spinach, and cherry tomatoes.
Pour the dressing over the pasta mixture and toss to combine. Serve immediately or refrigerate and consume within 48 hours.

Notes

For added flavor, consider marinating the chicken beforehand.
Feel free to swap in your favorite veggies or leftover meats to customize this salad.
This salad can be served cold or at room temperature.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 542mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 18g
Cholesterol: 40mg