Cold Chicken Spinach Pasta Salad is a bright and refreshing dish that’s perfect for warm days or as a light lunch. It features tender cooked chicken, fresh spinach leaves, and pasta all tossed together in a simple, tangy dressing that brings everything to life. The pasta gives it a nice heartiness, while the spinach and other veggies add a fresh crunch that keeps it interesting.
I love making this salad when I want something easy to prep ahead but still feel like I’m eating something fresh and satisfying. One tip I always follow is to toss the spinach in last so it stays crisp and green, instead of getting soggy in the dressing. That little trick keeps the salad looking and tasting great, even after it’s been chilled for a while.
This salad is great on its own or served alongside grilled bread or your favorite soup. I like to bring it to potlucks because it’s a crowd-pleaser and always disappears quickly. It’s a nice way to use up leftover chicken too, and I find it tastes even better after sitting in the fridge overnight when all the flavors have a chance to blend together.
Key Ingredients & Substitutions
Rotini Pasta: This spiral-shaped pasta holds dressing well. If you don’t have rotini, try fusilli, penne, or farfalle. Cook until just al dente for the best texture.
Cooked Chicken Breast: I recommend using leftover roasted chicken or grilled chicken for flavor and ease. For a vegetarian twist, swap chicken with chickpeas or tofu cubes.
Fresh Baby Spinach: Adds a mild, fresh taste and a lovely pop of green. You can substitute with arugula or mixed greens but add them just before serving to keep crispness.
Mayonnaise & Sour Cream: These create the creamy dressing. Use Greek yogurt as a lighter alternative or for a tangier flavor.
Dijon Mustard & Lemon Juice: These give the dressing a nice zing. If you don’t like mustard, try using a bit of white wine vinegar instead.
How Can I Keep Spinach Crisp and Fresh in a Creamy Salad?
Spinach can get soggy quickly when mixed with dressing. To avoid this, add spinach last and toss gently. Here’s what I do:
- Prepare and dress all other ingredients first.
- Add spinach at the very end, folding it in lightly.
- Serve the salad soon after mixing, or keep it chilled to preserve freshness.
This way, the spinach stays bright and crisp, adding a fresh texture that contrasts nicely with the creamy pasta and chicken.
Equipment You’ll Need
- Large pot – for cooking the pasta until al dente, I like a bigger pot to prevent sticking.
- Strainer – to rinse the pasta with cold water and stop the cooking process.
- Mixing bowl – a big bowl makes tossing all the ingredients easier.
- Whisk – for blending the dressing smoothly.
- Measuring cups and spoons – to get the dressing ingredients just right.
- Plastic wrap or lid – to cover and chill the salad before serving.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or canned tuna for a seafood twist.
- Use feta or mozzarella cheese instead of mayonnaise for a different flavor profile.
- Add crunchy elements like toasted walnuts, sliced almonds, or croutons for texture.
- Mix in chopped cucumbers or bell peppers for extra crunch and color.
Cold Chicken Spinach Pasta Salad
Ingredients You’ll Need:
- 8 ounces rotini pasta
- 2 cups cooked chicken breast, cubed
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped yellow bell pepper
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, including cooking and cooling the pasta. Then it should chill in the fridge for at least 1 hour to let the flavors come together. It’s a fresh, easy dish you can make ahead of time.
Step-by-Step Instructions:
1. Cook and Cool the Pasta
Boil the rotini pasta following the package directions until it’s just tender (al dente). Drain the pasta and rinse it under cold water to cool it down and stop the cooking. Set aside so it’s ready to mix.
2. Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Keep whisking until the dressing is smooth and creamy.
3. Mix the Salad Ingredients
Add the cooled pasta, cubed chicken, cherry tomatoes, yellow bell pepper, and red onion to the dressing. Gently toss everything to make sure it’s evenly coated without breaking anything.
4. Add the Spinach
Finally, fold in the fresh baby spinach gently. Adding spinach last helps keep it crisp and bright instead of wilted.
5. Chill and Serve
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This chilling time helps the flavors mix well. Just before serving, give it a gentle stir and taste. Add extra salt and pepper if you like. Serve cold and enjoy!
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before cubing. This helps avoid extra moisture in the salad.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Give the salad a gentle stir before serving again; you might want to add a splash of lemon juice or a bit more dressing to freshen it up.
Can I Make This Salad Ahead of Time?
Definitely! Prepare all ingredients and toss the salad, then refrigerate for at least an hour or overnight. Just add the spinach right before serving if you want it extra crisp.
What Can I Substitute for Mayonnaise?
You can use Greek yogurt for a lighter, tangier dressing. It works well and adds a nice creaminess without the heaviness of mayo.
