Chicken Pasta Salad with Feta, Bacon & Spinach
If you’re looking for a pasta salad that feels a little elevated but is still incredibly easy to throw together, this is it. Packed with tender rotisserie chicken, crispy bacon, salty feta, tangy tomatoes, and fresh spinach, this Chicken Pasta Salad hits all the right notes—savory, tangy, creamy, and fresh. It’s the kind of recipe that works just as well for meal prep lunches as it does for potlucks, BBQs, or a simple family dinner.
The best part? A quick homemade vinaigrette ties everything together with bold flavor and just the right amount of zing.
Why You’ll Love This Recipe
- Quick & easy: Thanks to rotisserie chicken, most of the work is already done
- Big flavor: Bacon + feta + tangy dressing = irresistible
- Perfect for make-ahead: Tastes even better after it chills
- Versatile: Easy to customize with what you have on hand
This salad is great on its own as a complete meal. But you can always serve it with some Garlic Bread Twists or crusty rolls to round it out. And we love it with a glass of Raspberry Lemonade
Ingredients
For the Salad:
- 12 oz small pasta (bowtie, cellentani, rotini, or shells)
- 2 cups rotisserie chicken, shredded or chopped
- 4-6 slices bacon, cooked and crumbled
- 2 cups fresh baby spinach, roughly chopped
- 1/2 red onion, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 3 Tablespoon Fresh dill
For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1-2 Tablespoons of Agave or honey
- 1 tsp Italian seasoning
- 1/2 tsp dill weed
- 1/2 Tablespoon garlic, minced
- 1 Tablespoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
How to Make Pasta Salad with Chicken
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely. - Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, agave, dill weed, garlic, and Dijon mustard. Season with salt and pepper to taste. Set aside. - Assemble the Salad
In a large bowl, combine cooled pasta, chicken, bacon, spinach, red onion, tomatoes, dill and feta cheese. - Toss & Chill
Pour dressing over the salad and toss until everything is well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld. - Serve
Give it a quick toss before serving. Taste and adjust seasoning if needed. Add more dressing if you want it to be saucier.
Tips for Success
- Cool your pasta completely so it doesn’t wilt the spinach or melt the feta
- Thinly slice the onion to avoid overpowering bites
- Add dressing in stages if making ahead—reserve a little to freshen it up before serving
Variations & Add-Ins
- Swap feta for goat cheese or shredded parmesan
- Toss in avocado right before serving for extra creaminess
- Use grilled chicken instead of rotisserie for a smoky flavor
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If it dries out slightly, just drizzle a little olive oil or extra dressing before serving.
This Chicken Pasta Salad is one of those recipes you’ll find yourself making on repeat—simple, satisfying, and full of fresh, bold flavor in every bite.
More Great Pasta Salads
- Bowtie Pasta Salad
- Mexican Street Corn Pasta Salad
- Mediterranean Pasta Salad
- Easy Pasta Salad
- Asian Chicken Pasta Salad
- Italian Antipasto Pasta Salad
Chicken Pasta Salad
Ingredients
For the Salad:
- 12 oz small pasta bowtie, cellentani, rotini, or shells
- 2 cups rotisserie chicken shredded or chopped
- 4-6 slices bacon cooked and crumbled
- 2 cups fresh baby spinach roughly chopped
- 1/2 red onion thinly sliced
- 1 cup grape or cherry tomatoes halved
- 1 cup crumbled feta cheese
- 3 Tablespoon Fresh dill
For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1-2 Tablespoons Agave or honey
- 1 tsp Italian seasoning
- 1/2 tsp dill weed
- 1/2 Tablespoon garlic minced
- 1 Tablespoon Dijon mustard
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, agave, Italian seasoning, dill weed, garlic, and Dijon mustard. Season with salt and pepper to taste. Set aside.
Assemble the Salad
- In a large bowl, combine cooled pasta, chicken, bacon, spinach, red onion, tomatoes, dill and feta cheese.
Toss & Chill
- Pour dressing over the salad and toss until everything is well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve
- Give it a quick toss before serving. Taste and adjust seasoning if needed. Add more dressing if you want it to be saucier.
Notes
Thinly slice the onion to avoid overpowering bites
Add dressing in stages if making ahead—reserve a little to freshen it up before serving Variations & Add-Ins Swap feta for goat cheese or shredded parmesan
Toss in avocado right before serving for extra creaminess
Use grilled chicken instead of rotisserie for a smoky flavor
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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