Easy Strawberry Chicken Spinach Pasta Salad

I made this on a sticky Tuesday when I had leftover rotisserie chicken and a box of baby spinach on its last heroic day, and honestly? Magic. It’s cold and twirly and bright—sweet strawberries cozying up to savory chicken, crunchy almonds, salty feta, and a balsamic-poppyseed situation that clings to every little spiral of pasta. It eats like a meal but feels like a picnic. If you’ve ever wanted summer in a bowl that actually fills you up, this is it.

My husband calls it “that strawberry chicken thing” and polishes off the leftovers standing at the fridge with a fork, which, frankly, is the highest form of compliment in this house. The kids pick out the onions (of course) and steal just the strawberries until I bribe them with extra feta. We take it to soccer nights, eat it on the porch, and it’s become the answer to “what’s for dinner?” when I’m not in the mood to negotiate with a hot stove. Also: it packs like a dream for lunches, and it doesn’t get weird if it sits for a bit.

How to Make It

Okay, here’s the game plan: cook 8 oz of short pasta (rotini or bowties are perfect) in salty water. While it bubbles, whisk up the dressing in a jar—1/4 cup extra-virgin olive oil, 3 tbsp balsamic vinegar, 1 tbsp lemon juice, 1–1½ tbsp honey, 2 tsp Dijon, 1 tsp poppy seeds, 1 small grated garlic clove (optional, but I love it), 1/2 tsp kosher salt, and a few grinds of pepper. Lid on, shake like you mean it.
Cool the pasta fast—drain, rinse briefly with cool water (controversial, I know, but we want a cold salad), and toss it with a spoonful of the dressing so it doesn’t clump.
Grab a big bowl. Add 5 oz baby spinach, 2 cups cooked chicken (diced or shredded), 1 lb strawberries (hulled and sliced), 1/2 small red onion (thinly sliced), 1/2 cup toasted sliced almonds or chopped pecans, and 3/4 cup crumbled feta or goat cheese.
Pour on most of the dressing and toss gently. Taste. Add the rest of the dressing if the pasta is still a little thirsty. Let it sit 5–10 minutes so the flavors marry. Eat it just like that or stash it in the fridge to chill. Done. Dinner.

✔Ingredient Notes

– Pasta (rotini/bowties): Curly edges = dressing magnets. Cook just to al dente; mushy pasta makes a sad salad.
– Cooked chicken: Rotisserie is peak weeknight. Grilled or baked works too. Seasoned is fine—just avoid super saucy BBQ unless you’re feeling chaotic.
– Strawberries: Ripe but not mushy. If they’re pale, bump the honey in the dressing by a teaspoon.
– Baby spinach: The tender stuff in a clamshell. If using regular spinach, chop it so you don’t eat a whole leaf in one bite like a goat.
– Feta or goat cheese: Feta is briny, goat is creamy. Don’t skip the salty pop—it balances the berries.
– Red onion: Slice whisper-thin. If it bullies the bowl, soak slices in cold water 10 minutes to tame the bite.
– Almonds/pecans: Toast them. Dry skillet, medium heat, 3–5 minutes. Don’t walk away. Burned nuts = heartbreak.
– Balsamic + honey + Dijon: This is the backbone. White balsamic works if you want a lighter color; skip the garlic if you need gentle-on-the-breath vibes.
– Poppy seeds: Tiny crunch! Optional, but I love the speckled look.

✔Recipe Steps

1. Boil 8 oz short pasta in salted water until al dente, then drain and cool under brief running water.
2. Shake together 1/4 cup olive oil, 3 tbsp balsamic, 1 tbsp lemon juice, 1–1½ tbsp honey, 2 tsp Dijon, 1 tsp poppy seeds, 1 grated garlic clove (optional), 1/2 tsp salt, and pepper.
3. Toss cooled pasta with 1–2 tablespoons of the dressing to prevent sticking.
4. Combine 5 oz baby spinach, 2 cups cooked chicken, 1 lb sliced strawberries, 1/2 thinly sliced red onion, and 1/2 cup toasted nuts in a large bowl.
5. Add most of the dressing, toss gently, then fold in 3/4 cup crumbled feta or goat cheese.
6. Rest 5–10 minutes, taste, adjust salt/acid, and add remaining dressing if needed; serve chilled or at room temp.

What to Serve It With

– Garlic bread or a warm baguette with soft butter.
– Grilled corn or asparagus if you’ve already got the grill on.
– Sparkling water with lemon, iced tea, or a chilled rosé.
– A simple tomato-cucumber salad if you’re feeding a crowd.

✔Tips & Mistakes

– Salt your pasta water like the ocean—this is your best shot at seasoning the pasta itself.
– Don’t overcook the pasta; it softens a little more after it sits in dressing.
– Dry the pasta well. Water clinging to noodles will dilute your gorgeous dressing.
– Taste your strawberries. If they’re super sweet, cut the honey. If they’re meh, add a splash more.
– Add cheese and nuts last so they don’t disappear into the mix.
– Meal-prep move: keep spinach and dressing separate until serving to avoid wilty greens.

✔Storage Tips

Fridge time: 2–3 days in a sealed container. If you’re planning ahead, stash the dressing in a jar and toss just before eating; the spinach stays perkier. Nuts stay crunchiest if you sprinkle them on when serving. It’s great cold straight from the fridge (a true 10 p.m. snack), and yes, I have absolutely eaten this for breakfast with a fried egg on top. Zero regrets.

✔Variations and Substitutions

– No chicken: Add chickpeas or white beans for a vegetarian spin.
– Different cheese: Try shaved Parmesan or little mozz balls; dairy-free? Skip it and bump the nuts.
– Greens swap: Baby arugula for peppery bite. Kale works if you chop it fine and dress it early.
– Nut swap: Pumpkin seeds or sunflower seeds for nut-free crunch.
– Pasta swap: Gluten-free rotini totally works—rinse well and dress generously.
– Dressing tweak: Maple syrup instead of honey; white balsamic for a lighter look; add a splash of orange juice if you’re feeling zingy.
– Using a store-bought vinaigrette: Go for a poppy seed or balsamic. If it contains soy sauce and you’re gluten-free, swap soy sauce for tamari.
– Add-ins I love: Cucumber half-moons, avocado (add right before serving), or crispy bacon if you want smoky-salty vibes.

Frequently Asked Questions

Easy Strawberry Chicken Spinach Pasta Salad

A bright and hearty pasta salad tossed with juicy strawberries, tender chicken, baby spinach, feta, and a balsamic–poppy seed dressing. Perfect for picnics, lunches, or quick weeknight dinners.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz rotini pasta, dry
• ▢ 10 oz cooked chicken breast, chopped grilled or rotisserie
• ▢ 2 cup fresh strawberries, sliced
• ▢ 4 cup baby spinach
• ▢ 0.75 cup feta cheese, crumbled
• ▢ 0.5 cup red onion, thinly sliced
• ▢ 0.5 cup sliced almonds toasted, optional
• ▢ 0.25 cup fresh basil, chopped
• ▢ 4 tbsp extra-virgin olive oil for dressing
• ▢ 2 tbsp balsamic vinegar for dressing
• ▢ 1.5 tbsp honey for dressing
• ▢ 1 tsp Dijon mustard for dressing
• ▢ 1 tsp poppy seeds for dressing
• ▢ 0.5 tsp kosher salt plus more to taste
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook the rotini until al dente according to package directions. Drain, rinse briefly under cool water, and shake dry.
• In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon, poppy seeds, salt, and pepper until emulsified.
• Add the cooled pasta to a large bowl. Add chicken, strawberries, spinach, feta, red onion, almonds, and basil.
• Drizzle the dressing over the salad and toss gently to coat everything evenly.
• Taste and adjust seasoning with additional salt and pepper if needed.
• For best flavor, chill for 20 minutes before serving. Garnish with extra basil and almonds if desired.

Notes

Make it ahead up to 1 day. Toss with half the dressing, then add the rest just before serving. Swap feta with goat cheese, and almonds with pecans if you like.