Name: Cold Chicken Spinach Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 12 ounces short pasta (rotini, fusilli, or penne); 2 boneless chicken breasts (about 10–12 oz total); Salt and pepper to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 2 tablespoons mayonnaise (optional); 1 teaspoon honey; 4 cups baby spinach; ½ cup diced cucumber or cherry tomatoes

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Cold Chicken Spinach Pasta Salad is a simple, bright dish that sings in warm weather and travels well for picnics. I make it often when I need a quick weeknight dinner or an easy potluck contribution because it holds up well in a cooler. If you like bright, herby pasta dishes, you might also enjoy this lemon rosemary chicken pasta with asparagus and spinach for a warm variation.

Why Make This Recipe

It’s ready in about 30 minutes, making it perfect for busy nights or last-minute plans.
The spinach and chicken add protein and vitamins, so it’s more balanced than a plain pasta salad.
It travels and stores well, so it’s great for lunches, picnics, or meal prep.
The dressing is bright and tangy, which keeps the salad tasting fresh even after refrigeration.
Personal insight: I love this because a little lemon and mustard in the dressing transforms simple ingredients into something surprisingly vibrant; for a similar bright profile try this lemon-rosemary version with fresh asparagus.

Recipe Overview

Prep time: 15 minutes
Cook time: 15 minutes (pasta + chicken)
Total time: 30 minutes (plus chilling if desired)
Servings: 4–6 (about 1 to 1½ cups per person)
Difficulty: Easy
Method: Boil pasta until al dente, cook or use pre-cooked chicken, toss warm pasta with dressing, add raw baby spinach so it wilts slightly, then chill.

My Experience Making This Recipe

I tested this recipe several times using both grilled chicken breasts and shredded rotisserie chicken. The biggest discovery was that shocking the pasta in ice water stops carryover cooking and keeps the texture perfect for a cold salad.

How to Make Cold Chicken Spinach Pasta Salad

Start by boiling 12 ounces of short pasta (rotini, fusilli, or penne) in heavily salted water for 8–9 minutes until al dente. While the pasta cooks, warm a skillet and sear two boneless chicken breasts (about 10–12 oz total) seasoned with salt and pepper, cooking to 165°F (74°C) internal temperature; let rest and slice or shred. Make a dressing with 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons mayonnaise (optional for creaminess), 1 teaspoon honey, and salt and pepper to taste. Drain and rinse pasta under cold water or plunge into an ice bath to cool quickly, then toss with dressing, 4 cups baby spinach, sliced chicken, and ½ cup diced cucumber or cherry tomatoes. Chill at least 30 minutes for flavors to meld, then taste and adjust seasoning before serving.

Expert Tips for Success

Salt your pasta water well (about 1 tablespoon table salt per 4 quarts) to season from the inside out.
Cook pasta to al dente (slightly firm) since it will soften a bit when tossed with dressing; aim for 1–2 minutes under the package time if you’ll be chilling.
Shock pasta in an ice bath or rinse under cold water to stop cooking and prevent sticking; toss immediately with 1 teaspoon olive oil if you won’t dress it right away.
Use an instant-read thermometer to cook chicken to a safe 165°F (74°C) without overcooking; rest 5 minutes before slicing to keep juices.
For extra flavor depth, let the dressing sit 10–15 minutes at room temperature before tossing so the mustard and lemon bloom; if you like a creamier finish, whisk in 2 tablespoons plain Greek yogurt.

(For a spicier poultry-pasta idea, see this tested buffalo chicken pasta.)

How to Serve Cold Chicken Spinach Pasta Salad

Serve chilled as a main for a light lunch or as a hearty side at a barbecue.
Pair it with crusty bread or garlic toast and a crisp white wine or sparkling water with lemon.
Garnish with chopped fresh herbs (parsley, basil) and toasted nuts like pine nuts or slivered almonds for crunch.
For a game-day or comfort twist, offer hot sauce on the side or stir in shredded cheddar; you can find a bold chicken-and-pasta riff here inspired by a buffalo-garlic chicken pasta.

Storage and Reheating Guide

Store pasta salad in an airtight container in the refrigerator for 3–4 days. If you plan to store longer, keep the dressing separate for up to 5 days and toss just before serving to reduce sogginess. Freezing is not recommended — pasta and fresh spinach lose texture when frozen. Cooked chicken can be frozen separately (in freezer-safe containers or bags) up to 3 months; thaw overnight in the fridge and toss into the salad cold.

Recipe Variations

Gluten-free: swap in 12 ounces of gluten-free pasta (brown rice or corn-based) and follow the same cooking times suggested on the package.
Dairy-free: omit mayonnaise and use olive oil + extra mustard and a splash of apple cider vinegar for creaminess without dairy.
Vegetarian: replace chicken with 1½ cups cooked chickpeas or roasted tofu cubes for plant-based protein.
Mediterranean: add ½ cup crumbled feta, ¼ cup kalamata olives, and 1 teaspoon dried oregano (note: contains dairy if you add feta).

(For a spicier, Cajun-inspired take, you might like this cajun garlic butter chicken pasta approach.)

Nutritional Highlights

This salad provides lean protein from chicken and iron plus folate from fresh spinach.
You can control calories and fat by swapping full-fat mayo for plain Greek yogurt or omitting it and using extra-virgin olive oil.
Allergen info: contains wheat (pasta) and may contain dairy if you add mayonnaise with dairy or cheese; adjust accordingly for gluten-free or dairy-free diets. Aim for about 1 to 1½ cups per serving for a balanced portion.

Troubleshooting Common Issues

If pasta is mushy: you overcooked it. Next time, test 1–2 minutes before the package time and stop cooking when it’s just firm. Shock in cold water to halt cooking.
If salad tastes flat after chilling: boost acid and seasoning — add 1 teaspoon lemon juice and a pinch of salt, then stir and taste again.
If spinach wilts too much and turns slimy: add the spinach just before chilling and use baby spinach rather than large leaves; excess moisture can make leaves soggy so pat dry before adding.

Frequently Asked Questions

Can I make this salad the day before?
Yes. Assemble the salad fully and refrigerate up to 24 hours. For best texture, keep dressing slightly light (or store dressing separately) and give the salad a gentle toss and final seasoning just before serving.
What pasta shape works best?
Short, twisted shapes like rotini, fusilli, or penne hold dressing and small mix-ins well. Shells also trap bits of dressing and spinach. Avoid long strands like spaghetti for this recipe.
Is it okay to use rotisserie chicken?
Absolutely — shredded rotisserie chicken speeds up prep and adds flavor. Just remove skin and large chunks of fat; toss the shredded meat in a little dressing to keep it moist.
Can I warm-served the salad instead of cold?
You can serve it warm by tossing warm pasta and sliced chicken with spinach so the leaves wilt. If you prefer slightly warm, serve immediately; don’t refrigerate after warming, as reheating will change texture.

Conclusion

If you want another refreshing take on cold pasta salads, try this clickable recipe for a Refreshing Cold Italian Pasta Salad Recipe for additional inspiration and flavor ideas.