Description

This Chicken Pasta Salad stands out with its vibrant flavors and creamy dressing. Perfect for a quick meal or to impress guests, it combines cooked chicken, fresh veggies, and a tangy sauce for a satisfying dish that’s easy to prepare.

Ingredients

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1 pound fusilli pasta
1 teaspoon kosher salt
2 cups cubed cooked chicken
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
1 cup cherry tomatoes, cut in half
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

Boil a large pot of water and add fusilli pasta along with kosher salt. Cook according to package directions, then drain and rinse with cold water.
While the pasta cooks, cook the diced bacon until crispy, and chop the vegetables.
In a small bowl, mix the dressing ingredients, adjusting seasonings to taste.
In a large bowl, combine the cooked pasta with chicken, bacon, celery, bell pepper, onion, spinach, and tomatoes.
Pour the dressing over the mixture and stir well to combine. Serve immediately, or chill and enjoy within 48 hours.

Notes

Feel free to add more vegetables like cucumbers or carrots for added crunch.
This salad can be made a day in advance, making it a great option for meal prep.
For a lighter version, use Greek yogurt instead of sour cream.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 3g
Sodium: 720mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 16g
Cholesterol: 40mg