Description

This Cold Chicken Spinach Pasta Salad is a fresh, delicious, and easy-to-make dish perfect for a light lunch or a picnic. With tender chicken, hearty pasta, and nutritious spinach tossed in a tangy dressing, this salad is both satisfying and refreshing. It can be served chilled, making it a great make-ahead option for busy days.

Ingredients

Units Scale

2 cups cooked chicken breast, shredded or diced
3 cups cooked pasta (rotini or bowtie works well)
2 cups fresh spinach, roughly chopped
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
1/2 cup feta cheese, crumbled (optional)
1/3 cup olive oil
3 tbsp lemon juice (or apple cider vinegar)
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
1 tsp dried oregano (optional)

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Instructions

Cook the pasta: Boil pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano (if using), salt, and pepper until well combined.
Assemble the salad: In a large mixing bowl, combine the cooked pasta, shredded chicken, spinach, cherry tomatoes, red bell pepper, red onion, black olives, and feta cheese (if using).
Add the dressing: Pour the dressing over the salad and toss everything together until evenly coated.
Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve cold.

Notes

You can substitute the chicken with grilled or rotisserie chicken for extra flavor.
Feel free to add other vegetables like cucumbers, avocado, or artichokes to the salad.
This salad can be stored in an airtight container in the fridge for up to 3 days.