Chicken Pasta Spinach Bacon

This chicken pasta salad is my favorite dish whenever life calls for something fast hearty and crowd pleasing Its creamy tangy and loaded with fresh greens plus crispy bacon for good measure and it always vanishes at picnics or summer potlucks

I first put this together for a neighbor barbecue and everyone asked for the recipe It has been a staple in my fridge ever since especially on busy weeks

Ingredients

• Fusilli pasta: holds the creamy dressing well and makes each bite fun Look for bronze cut pasta if available for extra sauce cling
• Boneless skinless chicken breasts: provide lean protein and soak up flavors from the seasonings Choose fresh and firm pieces
• Garlic powder: punched up flavor with no fuss Use a high quality powder for best aroma
• Kosher salt: vital for bringing everything together Go for coarse kosher not table salt
• Fresh ground black pepper: adds a gentle spice always grind just before using
• Extra virgin olive oil: in both salad and dressing for a rich base Pick one that tastes fruity or peppery
• Bacon: adds crunch and smoky goodness Use thick cut if possible for the best texture
• Grape tomatoes: add juiciness and a little sweet tang Choose cherry tomatoes if you prefer
• Spinach: packs in fresh greens and color Look for dark leafy bunches with no wilting
• Crumbled feta: brings creamy saltiness Opt for blocks and crumble yourself for freshness
• Red onion: adds sharpness and color thinly slice to keep the flavor gentle
• Fresh dill: brightens the dish and adds summer flavor Choose feathery vibrant fronds and avoid brown spots

For Dressing

• Extra virgin olive oil: creates a silky smooth base
• Red wine vinegar: brings a punchy tang If out of stock white wine vinegar can work
• Italian seasoning: delivers herby depth Use a fresh blend or make your own
• Garlic: for boldness Freshly mince for extra kick
• Dijon mustard: emulsifies and adds a sharp note Use smooth dijon for best mix
• Kosher salt and fresh black pepper: tie it all together

Step by Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a rolling boil Drop in fusilli and cook until just al dente following the time on your package Drain thoroughly then transfer pasta to a large bowl where it can cool slightly Pasta should feel firm when bitten not mushy This gives the salad backbone

Sear and Rest the Chicken:

Pat chicken breasts dry and sprinkle both sides evenly with garlic powder salt and freshly ground pepper In a large skillet add olive oil and heat over medium Wait until the oil shimmers Place chicken in the skillet Cook undisturbed for about eight minutes then flip and cook another eight until golden brown through and no pink remains Let chicken rest at least ten minutes to seal in moisture Slice into one inch pieces so it mixes nicely throughout the salad

Mix the Dressing:

In a medium mixing bowl add olive oil red wine vinegar Italian seasoning freshly minced garlic and dijon mustard Whisk briskly until fully blended Taste and add salt and pepper bit by bit until it pops You want it zesty and balanced

Assemble the Salad:

In your large pasta bowl layer in chicken bacon grape tomatoes spinach feta red onion and dill Add your freshly made dressing Pour it over the top and toss the ingredients gently with big spoons so everything gets glossy and blended with the tangy dressing Taste again and adjust seasoning if desired Serve right away

Pin

My favorite part is the feta It melts just slightly against the warm pasta and chicken adding creaminess that reminds me of summer lunches at my grandmas patio We always sprinkled extra dill because she grew it by the back door

Storage Tips

Store chicken pasta salad in an airtight container in the fridge and it will stay fresh for up to three days If making ahead keep the dressing separate and toss just before serving to prevent sogginess

Ingredient Substitutions

No fusilli Try penne or rotini for similar texture Swap spinach for arugula or baby kale for a spicy touch If you are out of feta goat cheese or even shredded parmesan work beautifully

Serving Suggestions

This salad shines at barbecues alongside watermelon and grilled corn I love it with toasted bread on the side or heap extra greens under for a lighter main Course Add a squeeze of lemon just before eating for a burst of brightness

Cultural and Historical Context

Pasta salad first gained huge popularity in America for potlucks and picnics in the eighties but the roots stretch back to Mediterranean dishes like Italian insalata di pasta This version borrows the fresh cheese and olive oil elements from those traditions but gets a modern lift from bacon and dill

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely. Penne, rotini, or bowties all work well and hold the dressing, so feel free to use your favorite variety.

→ Is it possible to substitute the chicken breasts?

Yes, cooked rotisserie chicken or thigh meat are excellent alternatives for added flavor and convenience.

→ How can I make this dish vegetarian?

Omit chicken and bacon, and increase feta or add chickpeas for protein. Roasted veggies also work nicely.

→ What kind of dressing complements this combination?

A tangy vinaigrette with red wine vinegar, dijon, and olive oil brightens the flavors and pairs well with feta.

→ Can I prepare this meal in advance?

Yes, it's an excellent make-ahead option. Chill after mixing, and add spinach just before serving for freshness.

→ How can I store leftovers?

Keep covered in the refrigerator for up to three days. Stir before serving and refresh with extra dressing if needed.