Description
This Chicken Pasta Salad is bursting with flavor, featuring tender chicken, crispy bacon, fresh veggies, and a creamy dressing. Perfect for potlucks or a quick dinner made with love!
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 boil and add the fusilli pasta and kosher salt. Cook according to package instructions, then drain and rinse with cold water.
- While the pasta is cooking, cook the bacon and prepare the vegetables and dressing.
- In a bowl, whisk together the dressing ingredients and adjust seasonings to taste.
- In a large bowl, combine the cooked pasta, chicken, bacon, celery, bell pepper, onion, spinach, and tomatoes.
- Pour the dressing over the mixture and stir well. Serve immediately or chill in the refrigerator for up to 48 hours.
Notes
This salad is best served fresh but can be stored in the fridge for up to 2 days.
Feel free to customize with your favorite veggies or protein.
For extra flavor, add some herbs like parsley or basil.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg