This recipe for pasta chicken salad with spinach and bacon is fast, filling, easy to make, and incredibly delicious! It’s perfect for a weeknight meal.

How’s that for a lengthy recipe name? All the elements of this salad were so delicious, I didn’t want to leave any out in the description.

This was the creation after I made the Chicken and White Bean Stew and had leftover chicken, bacon and spinach. It turned out fantastic!

Pasta salad with spinach and tomatoes mixed in.

Talk about a fast, easy but incredibly filling and delectable meal.

It made great leftovers, too, and everyone in my family gobbled it up.

Pasta salad with macaroni noodles and spinach and tomatoes mixed in.
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Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

5 stars (2 ratings)


  • 5 strips bacon, fried and chopped into bite-sized pieces
  • 3-4 green onions, chopped
  • 1 pound tube pasta, I used Cellentani, cooked, drained and cooled to room temperature
  • 1 pound chicken, cooked and shredded (I used ½ of a rotisserie chicken)
  • 4 cups fresh spinach leaves, torn into bite-sized pieces
  • ½ cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
  • ½ cup mayonnaise
  • 4 tablespoons balsamic vinegar


  • Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well.
  • In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly.
  • Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.
Serving: 1 Serving, Calories: 445kcal, Carbohydrates: 67g, Protein: 15g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 584mg, Fiber: 4g, Sugar: 8g
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