Chicken Pasta Salad
This super savory pasta salad is a hit at barbecues and potlucks, and hearty enough to qualify as a meal. (In fact, it's kind of meal prep gold!) Swapping in a tangy mustard vinaigrette for the usual mayo-based dressing lightens things up a bit, and a healthy serving of seared chicken and crispy bacon make it satisfying enough to be a meal all on its own.
There's nothing worse than a pasta salad with mushy noodles. Learn how to cook pasta (it's trickier than you think!) and get your fusilli perfectly al dente.
Made this yet? Let us know how it went in the comments below.
fusilli pasta
boneless skinless chicken breasts (about 1 pound)
garlic powder
Kosher salt
Freshly ground black pepper
extra-virgin olive oil
slices bacon, cooked and crumbled
halved grape tomatoes
spinach, packed
crumbled feta
red onion, thinly sliced
freshly chopped dill
extra-virgin olive oil
red wine vinegar
Italian seasoning
clove garlic, minced
dijon mustard
Kosher salt
Freshly ground black pepper
- In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.
- Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
- Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.
- In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.
