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Chicken and Spinach Pasta Salad

Chicken and Spinach Pasta Salad

Eleanor Craig
This Mediterranean-leaning pasta salad mingles juicy seared chicken with baby spinach, sweet tomatoes, and briny olives under a bright lemon–Dijon vinaigrette. Inspired by sunlit seaside lunches, it balances tender pasta with crisp vegetables and toasted pine nuts for crunch. Each bite is fresh, savory, and beautifully textured—perfect warm-weather fare or a make-ahead main.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course MainCourse
Cuisine Mediterranean
Servings 4 servings
Calories 854 kcal

Equipment

  • Large pot
  • Colander
  • 12-inch skillet or grill pan
  • Small skillet (for nuts)
  • Large mixing bowl
  • Medium bowl or measuring jug (for dressing)
  • Whisk
  • Tongs
  • Chef's Knife
  • Cutting board
  • Citrus Juicer
  • Measuring cups and spoons
  • Instant-read thermometer

Ingredients
 
 

For the Pasta Water

  • 2 tbsp Kosher salt for boiling pasta water

For the Chicken

  • 1 lb Chicken breasts boneless, skinless
  • 1 tbsp Extra-virgin olive oil for seasoning chicken
  • 1 tsp Kosher salt for chicken
  • 0.5 tsp Black pepper for chicken
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano

For the Pasta

  • 12 oz Short pasta (rotini or farfalle) dry

Lemon-Dijon Dressing

  • 6 tbsp Extra-virgin olive oil
  • 3 tbsp Fresh lemon juice
  • 1 tbsp Red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp Honey
  • 1 clove Garlic finely grated or minced
  • 0.75 tsp Sea salt for dressing
  • 0.5 tsp Black pepper for dressing
  • 0.25 tsp Red pepper flakes optional

For Toasting

  • 0.25 cup Pine nuts

For the Salad Assembly

  • 6 cups Baby spinach lightly packed
  • 2 cups Cherry tomatoes halved
  • 1 cup English cucumber halved lengthwise and sliced
  • 0.5 cup Red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and sliced
  • 0.5 cup Fresh basil torn
  • 0.5 cup Parmesan cheese shaved
  • 1 tsp Lemon zest finishing touch
  • 0.25 tsp Flaky sea salt for finishing

Instructions
 

  • Bring water to a boil: Fill a large pot with about 4 qt water and bring to a rolling boil over high heat. Once boiling, add 2 tbsp kosher salt to season the water generously.
  • Season the chicken: Pat the chicken breasts dry. In a bowl, toss with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano until evenly coated. Let stand for 10 minutes while you prepare other components.
  • Cook the pasta: Add the pasta to the boiling water, stir, and cook until al dente, 10–11 minutes (check the package). Drain in a colander and rinse briefly under cool water for 20–30 seconds to stop carryover cooking; shake well to remove excess water and spread on a tray to cool slightly.
  • Whisk the dressing: In a medium bowl or jug, whisk together 6 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tbsp Dijon, 2 tsp honey, 1 minced garlic clove, 3/4 tsp sea salt, 1/2 tsp black pepper, and a pinch of red pepper flakes until emulsified (30–60 seconds). Set aside.
  • Sear the chicken: Heat a 12-inch skillet or grill pan over medium-high until hot. Place the lightly oiled, seasoned chicken in the pan and cook 5–6 minutes per side, until the exterior is golden and an instant-read thermometer reads 165°F / 74°C at the thickest part (about 10–12 minutes total). Transfer to a board, rest 5 minutes, then slice into bite-size pieces.
  • Toast the pine nuts: In a small dry skillet over medium heat, toast the pine nuts, shaking the pan, until fragrant and golden, 3–4 minutes. Immediately transfer to a plate to stop the cooking.
  • Assemble the salad: In a large mixing bowl, combine the baby spinach, cooked pasta, cherry tomatoes, cucumber, red onion, olives, basil, half the Parmesan, and half the pine nuts. Add about two-thirds of the dressing and toss until the leaves are lightly coated and the pasta glistens. Fold in the sliced chicken; add more dressing to taste and season if needed.
  • Finish and serve: Transfer to a platter. Sprinkle with remaining Parmesan and pine nuts, add lemon zest, and finish with a pinch of flaky sea salt. Serve slightly warm or at room temperature.

Notes

Chef’s Tips

  • Season your pasta water generously—the pasta should taste seasoned on its own before dressing.
  • Chicken safety: Always cook to 165°F / 74°C and let it rest before slicing to keep juices inside.
  • Dressing balance: If you prefer a silkier coating, whisk in 1–2 tsp cool pasta water to loosen the vinaigrette just before tossing.
  • Make-ahead: Toss everything except spinach up to 1 day ahead; fold in spinach and finish with dressing right before serving to keep the greens perky.
  • Swaps: Sub grilled zucchini for cucumber, sun-dried tomatoes for fresh, or toasted almonds for pine nuts. Feta is a lovely alternative to Parmesan.
  • Storage: Refrigerate airtight up to 2 days. Refresh with a squeeze of lemon and a drizzle of olive oil before serving.

Nutrition

Calories: 854kcalCarbohydrates: 80gProtein: 43gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 83mgSodium: 5360mgPotassium: 1229mgFiber: 6gSugar: 9gVitamin A: 5033IUVitamin C: 39mgCalcium: 231mgIron: 5mg
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