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Cold Chicken Spinach Pasta Salad

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This cold chicken spinach pasta salad is a light and refreshing dish, perfect for lunch, picnics, or potlucks. Tender pasta, juicy chicken, fresh spinach, and a tangy dressing come together in a deliciously satisfying salad.

Ingredients

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For the Salad:

  • 8 oz pasta (rotini, bowties, or penne)
  • 2 cups cooked, shredded or diced chicken (rotisserie works great)
  • 2 cups fresh baby spinach
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta or Parmesan cheese
  • 1/4 cup sliced black olives (optional)

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar (or lemon juice)
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper

Instructions

  1. Cook the Pasta:
    • Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, rinse under cold water, and let cool completely.
  2. Make the Dressing:
    • In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until well combined. Set aside.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked pasta, chicken, spinach, cherry tomatoes, red onion, and black olives (if using). Toss gently to combine.
  4. Add the Dressing:
    • Pour the dressing over the salad and toss until evenly coated. Sprinkle with feta or Parmesan cheese.
  5. Chill and Serve:
    • Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold.

Notes

  • Add extra crunch by tossing in chopped cucumbers, bell peppers, or toasted nuts.
  • For a creamy version, replace the vinaigrette with a light ranch or Caesar dressing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/cold-chicken-spinach-pasta-salad/