Cold Chicken Spinach Pasta Salad is a fresh and light dish that’s perfect for warm days or whenever you want something easy and tasty. It combines tender pieces of chicken, vibrant green spinach, and pasta that holds up well when chilled. The mix of flavors and textures makes every bite interesting and satisfying.
I love making this salad ahead of time because the flavors get better as it rests in the fridge. Adding a simple dressing with a hint of lemon or vinegar gives it a nice brightness that cuts through the richness of the chicken. Whenever I bring this to gatherings, it’s always one of the first dishes to disappear.
One of my favorite ways to enjoy this pasta salad is with a side of crusty bread or wrapped in a fresh tortilla for a quick lunch. It’s great for picnics, potlucks, or just a regular weeknight meal. The best part is how easy it is to customize—throw in your favorite veggies or swap out the chicken for turkey or tofu if you like.
Key Ingredients & Substitutions
Rotini Pasta: I like rotini because its spirals catch the dressing well. If you don’t have rotini, try penne or fusilli. Avoid tiny pasta; larger shapes work best to hold onto flavors.
Chicken Breast: Cooked chicken adds protein and texture. Use leftover cooked chicken, rotisserie chicken, or even grilled chicken. For a vegetarian swap, try chickpeas or tofu cubes.
Spinach: Fresh baby spinach adds color and a mild, slightly sweet taste. If you want something sturdier, try kale, but massage it first to soften or use arugula for a peppery twist.
Greek Yogurt: It makes the dressing creamy but light. If you prefer richer flavor, swap it for mayonnaise. For dairy-free, use vegan yogurt or avocado mashed.
Cherry Tomatoes: They add freshness and a slight tang. If out of season, grape tomatoes or chopped regular tomatoes work well too.
How Do I Make the Dressing Creamy but Light?
The dressing is simple but key. Using Greek yogurt keeps it creamy without heaviness. Here’s how I mix it up:
- Start with plain Greek yogurt as the base.
- Add olive oil for smoothness and lemon juice to brighten the flavor.
- Season with dried dill and garlic powder for aroma and taste.
- Whisk everything well until it’s smooth and well combined.
- Taste and adjust salt and pepper to your liking. It’s ok to add a little lemon if you want more zing.
This mix coats each pasta piece and ingredient nicely while keeping the salad fresh and light. Enjoy making it your own by tweaking herbs and spices!
Equipment You’ll Need
- Large pot – I use it to boil the pasta easily and quickly.
- Colander – helps drain the pasta perfectly without mess.
- Mixing bowl – great for tossing all the ingredients together.
- Whisk – makes blending the dressing smooth and lump-free.
- Measuring spoons and cups – keep everything precise and easy to follow.
- Refrigerator – to chill the salad before serving and let flavors mingle.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for different protein options.
- Add chopped fresh herbs like basil or parsley to boost freshness.
- Mix in sliced cucumbers or bell peppers for extra crunch and color.
- Use feta cheese or shredded mozzarella for a cheesy touch.
Cold Chicken Spinach Pasta Salad
Ingredients You’ll Need:
- 8 ounces rotini pasta
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups fresh baby spinach leaves
- 1 cup cherry tomatoes, halved
- ½ cup plain Greek yogurt (or mayonnaise for a richer flavor)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried dill (or fresh if available)
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes or chopped fresh herbs (parsley or basil) for garnish
Time Needed:
This salad takes about 15 minutes to prepare, including cooking the pasta. It’s best to chill it for at least 30 minutes before serving so the flavors can blend and it tastes nice and cool.
Step-by-Step Instructions:
1. Cook the Pasta:
Boil the rotini pasta following the package instructions until al dente. Then, drain it and rinse under cold water to stop the cooking and cool it down quickly. Set the pasta aside.
2. Combine the Main Ingredients:
In a large bowl, mix together the cooled pasta, shredded chicken breast, fresh baby spinach leaves, and halved cherry tomatoes.
3. Make the Dressing:
In a small bowl, whisk the Greek yogurt, olive oil, lemon juice, dried dill, garlic powder, salt, and black pepper until well blended.
4. Mix the Salad and Chill:
Pour the dressing over the pasta mixture and toss gently until everything is nicely coated. Taste and adjust seasoning if needed. Add some crushed red pepper flakes or fresh herbs if you like a little extra flavor. Cover and refrigerate for at least 30 minutes before serving.
5. Serve and Enjoy:
Spoon the chilled salad into bowls or plates and enjoy this fresh and healthy dish as a snack, side, or light main meal!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the frozen chicken is fully thawed before adding it to the salad. Thaw it overnight in the refrigerator or quickly in cold water. Pat dry to avoid extra moisture in the salad.
Can I Substitute the Greek Yogurt?
Absolutely! You can use mayonnaise for a creamier, richer dressing or a dairy-free yogurt if you want to keep it light but dairy-free. Adjust seasoning to taste.
How Long Can I Store This Pasta Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and add a splash of lemon juice or olive oil if it seems dry.
Can I Add Other Vegetables?
Definitely! Feel free to add cucumbers, bell peppers, or shredded carrots for extra crunch and color. Just chop them into bite-sized pieces for easy eating.
