Description
This Chicken Pasta Salad is packed with flavor and easy to make! Made with tender chicken, crispy bacon, and fresh veggies, it’s perfect for quick dinners or potlucks.
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
- Bring a large pot of water to a boiling point. Add the fusilli pasta and kosher salt, cooking according to package directions. Drain and rinse with cold water.
- In a small bowl, whisk together the dressing ingredients. Taste and adjust with salt, pepper, or garlic powder as needed.
- In a large bowl, combine the cooked pasta, chicken, bacon, celery, bell pepper, red onion, spinach, and cherry tomatoes.
- Pour the dressing over the pasta and vegetables. Mix thoroughly, and serve immediately, or refrigerate and consume within 48 hours.
Notes
Make sure to rinse the pasta in cold water to stop the cooking process.
Feel free to add your favorite vegetables or even switch up the dressing for a new flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg