Ingredients
1 lb. fusilli pasta
2 boneless skinless chicken breasts (about 1 pound)
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
4 slices bacon, cooked and crumbled
2 c. halved grape tomatoes
2 c. spinach, packed
1/2 c. crumbled feta
1/4 red onion, thinly sliced
2 tbsp. freshly chopped dill
1/4 c. extra-virgin olive oil
3 tbsp. red wine vinegar
1/2 tsp. Italian seasoning
1 clove garlic, minced
1 tbsp. dijon mustard
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl. Step 2Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.Step 3Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.Step 4In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.
There’s nothing worse than a pasta salad with mushy noodles. Learn how to cook pasta (it’s trickier than you think!) and get your fusilli perfectly al dente. Made this yet? Let us know how it went in the comments below.
