Description
This Chicken Pasta Salad offers a blend of flavors that surpasses deli versions. Packed with pasta, chicken, crispy bacon, and vibrant veggies, it’s a quick, healthy option perfect for any meal.
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
- Boil a large pot of water and add the dry pasta and kosher salt. Cook according to package instructions. Drain and rinse with cold water.
- Meanwhile, cook the bacon, chop the vegetables, and mix the dressing in a small bowl by whisking all ingredients together. Adjust seasoning 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 toss well. Serve immediately or refrigerate for up to 48 hours.
Notes
Feel free to substitute grilled chicken with rotisserie chicken for convenience.
You can customize the vegetables based on your preferences or what’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 700 mg
- Fat: 15 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 45 mg