Pasta Chicken Salad
/This pasta salad is creamy, bright, and perfect for spring and summer — the kind of fresh‑but‑filling dish you want for easy lunches, picnics, or warm‑weather dinners. Tender fusilli catches the pesto‑lemon dressing, the chicken adds heartiness, and the roasted red peppers and goat cheese bring those sweet‑tangy pops that make every bite feel special.
INGREDIENTS HIGHLIGHTS
Fusilli Pasta (1 ½ cups, cooked + room temp) — Those perfect little spirals catch every creamy, herby bite, turning a simple pasta salad into a full‑on flavor scoop with every forkful.
Fresh Spinach (¼ cup, rough chopped) — A bright, leafy pop that adds freshness and color without weighing anything down.
Cooked Chicken Breast (1 large, cubed) — Tender, protein‑packed bites that make this salad feel hearty and satisfying. Leftover roasted chicken or even chopped chicken strips work beautifully.
Mayo (¼ cup) — The creamy base that ties everything together and gives the dressing its silky texture.
Basil Pesto (1 tablespoon) — Herbaceous, garlicky richness that instantly deepens the flavor and makes the whole dish taste like summer.
Celery (3 medium stalks, diced) — Crisp, cool crunch that balances the creaminess and adds that classic chicken‑salad snap.
Yellow or White Onion (½ medium, diced) — A sweet‑savory bite that wakes up the whole bowl.
Lemon Juice (2 tablespoons) — Bright, zippy acidity that cuts through the richness and keeps the flavors lively.
Fresh or Freeze‑Dried Dill (1 teaspoon, finely diced) — That unmistakable tangy‑herbal note that makes every chicken salad taste instantly more interesting.
Fresh or Freeze‑Dried Chives (1 teaspoon + extra for finish) — Mild oniony lift that adds freshness and a pretty pop of green on top.
Garlic Powder (½ teaspoon) — A subtle savory backbone that rounds out the dressing.
Celery Salt (½ teaspoon) — Classic deli‑style seasoning that deepens the flavor and ties the aromatics together.
Freshly Ground Black Pepper (to taste) — A little heat, a little sharpness — essential for balance.
Roasted Red Pepper (2 tablespoons, diced) — Sweet, smoky bursts of color that brighten every bite.
Goat Cheese (2 tablespoons, crumbled) — Tangy, creamy pockets that melt into the dressing just enough to make the whole salad feel luxe.
HOW TO MAKE
First, cook the pasta in well‑salted water according to package instructions. Drain, then immediately toss with the fresh spinach — the heat will gently wilt it. Set aside and let it cool to room temperature while you prep the rest of the salad.
Next, in a medium bowl, mix together the diced chicken, mayo, pesto, celery, onion, lemon juice, dill, chives, garlic powder, celery salt, and black pepper until everything is evenly coated and creamy. Gently fold in the roasted red peppers and goat cheese.
FINISH
Add the chicken mixture to the pasta and spinach, folding gently until everything is just combined. Taste and adjust seasoning as needed.
Finish with a sprinkle of fresh diced chives or dill, or both!
Pasta Chicken Salad
Ingredients
Instructions
- Cook the pasta in well‑salted water according to package instructions. Drain, then immediately toss with the fresh spinach — the heat will gently wilt it. Set aside and let it cool to room temperature while you prep the rest of the salad.
- In a medium bowl, mix together the diced chicken, mayo, pesto, celery, onion, lemon juice, dill, chives, garlic powder, celery salt, and black pepper until everything is evenly coated and creamy.
- Fold in the roasted red peppers and goat cheese.
- Add the chicken mixture to the pasta and spinach, folding gently until everything is just combined. Taste and adjust seasoning as needed.