Summer Chicken Pasta Salad with Champagne Vinaigrette

Also known as my go-to “Summer Champagne Salad”— fresh, crunchy, and loaded with flavor.

Salad Base

• 8 oz noodles (spaghetti, linguine, or ramen noodles without seasoning packet)

• 2 cups fresh spinach (roughly chopped)

• 1 cup shredded carrots

• 1 red bell pepper (thinly sliced)

• 1½ cups cooked chicken (rotisserie or grilled, shredded or chopped)

• 1 cup mandarin oranges (drained if canned)

• ½ cup crumbled feta cheese

• ½ cup cashews (lightly salted, whole or chopped)

Champagne Vinaigrette

• ¼ cup champagne vinegar

• ⅓ cup olive oil

• 1–2 tbsp honey (balance the acidity)

• 1 tsp Dijon mustard (key for flavor + emulsifying)

• 1 small garlic clove (minced or ½ tsp garlic powder)

• Salt + black pepper to taste

Instructions

1. Cook the noodles
   Boil according to package directions. Rinse under cold water until completely cooled. Drain well.

2. Make the vinaigrette
   Whisk together champagne vinegar, olive oil, honey, Dijon, garlic, salt, and pepper until smooth.

3. Build the salad
   In a large bowl, combine:

   • cooled noodles

   • spinach

   • carrots

   • red pepper

   • chicken

4. Add the flavor layers
   Gently fold in:

   • mandarin oranges

   • feta cheese

   • cashews

5. Dress + toss
   Pour vinaigrette over the salad and toss until evenly coated.

6. Chill (important)
   Refrigerate for at least 30 minutes before serving so everything soaks up the flavor.

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Why This Works

• Mandarin oranges + champagne vinaigrette → bright + slightly sweet contrast

• Feta + cashews → salty + crunchy balance

• Chicken → makes it a full meal (not just a side)

• Cold noodles → absorb flavor like crazy after chilling

Pro Tips

• Add cashews right before serving to keep them crunchy

• If making ahead, reserve a little dressing and toss again before serving

• Use rotisserie chicken for speed or grilled for a cleaner flavor

• Want more pop? Add fresh basil or green onion