Description
A vibrant Chicken Spinach Pasta Salad featuring tender chicken, fresh spinach, and crunchy bell peppers combined with perfectly cooked pasta and a zesty dressing.
Ingredients
Scale
- 8 oz pasta of your choice (fusilli or rotini)
- 1 cup cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 1 cup bell peppers, diced (mixed colors)
- 1/2 teaspoon smoked paprika
- 1/4 cup olive oil
- 2 tablespoons vinegar (white or apple cider)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain in a colander. Allow it to cool completely before adding to the salad.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, shredded chicken, chopped spinach, and diced bell peppers.
- Make the Dressing: In a small bowl, whisk together the olive oil, vinegar, smoked paprika, salt, and pepper until creamy and emulsified.
- Dress the Salad: Pour the dressing over the pasta salad and gently toss to combine, ensuring every element is beautifully coated.
- Serve immediately, or refrigerate for an hour to let the flavors meld together.
Notes
Make-ahead tips: The salad holds well in the fridge; prepare it a day in advance for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg
Keywords: chicken salad, pasta salad, healthy lunch, summer recipe, easy recipe