chicken pasta salad
| FOR SALAD | |
| 450 g | fusilli pasta |
| 2 | boneless skinless chicken breasts (about 450g) |
| 1 tsp | garlic powder |
| Kosher salt | |
| Freshly ground black pepper | |
| 1 tbsp | extra-virgin olive oil |
| 4 slices | bacon, cooked and crumbled |
| 250 g | halved grape tomatoes |
| 250 g | spinach, packed |
| 70 g | crumbled feta |
| ¼ | red onion, thinly sliced |
| 2 tbsp | freshly chopped dill |
| FOR DRESSING | |
| 3 tbsp | extra-virgin olive oil |
| 3 tbsp | red wine vinegar |
| ½ tsp | Italian seasoning |
| 1 clove | garlic, minced |
| 1 tbsp | dijon mustard |
| Kosher salt | |
| Freshly ground black pepper |
| In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl. |
| Season 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. |
| Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper. |
| In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve. |