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Chicken and Spinach Pasta Salad

My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. —Jenny Lynch, Rock Island, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked whole wheat rotini
  • 1/2 cup hummus
  • 3 tablespoons Italian salad dressing
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups fresh baby spinach
  • 1 cup cubed cooked chicken breast
  • 2 cups cherry tomatoes, halved
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup crumbled feta cheese

Directions

  • Cook pasta according to package directions for al dente. Drain and rinse with cold water.
  • Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

Test Kitchen tips
  • It's OK to chill the salad before serving, but the pasta will absorb some of the dressing. If needed, add more right before serving.
  • Experiment with different flavors of hummus like roasted red pepper or spicy hummus for a little kick.
  • Nutrition Facts
    1-1/2 cups: 263 calories, 6g fat (1g saturated fat), 20mg cholesterol, 405mg sodium, 35g carbohydrate (3g sugars, 7g fiber), 16g protein. Diabetic exchanges: 2 starch, 1 lean meat, 1 fat.

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