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Cheesy Chicken-Spinach Pasta Salad

Hot summer nights call for cool salads such as this. I created the recipe by accident one day when tossing together whatever ingredients I had on hand.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6-8 servings


  • 1-3/4 cups uncooked small pasta shells
  • 4 cups baby spinach
  • 2-1/2 cups julienned cooked chicken
  • 1/2 cup crumbled blue cheese
  • 1/4 cup pine nuts
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced chives
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried basil
  • Dash each garlic powder and cayenne pepper


  • Cook pasta according to package directions; rinse in cold water and drain well. In a large bowl, gently toss the pasta, spinach, chicken, blue cheese and pine nuts. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.

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