Celebrate this Fourth of July with a festive & mouth-watering pasta salad loaded with chicken, feta, herbs, spinach & Sel Magique Classic Blend!

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings: 8


  • 1 pound fusilli pasta
  • 1 pound boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 2 tsp Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 4 slices bacon cooked and crumbled
  • 2 cups halved grape tomatoes
  • 2 cups spinach
  • 1/2 cup crumbled feta
  • 1/4 large red onion thinly sliced
  • 2 tbsp freshly chopped dill
  • 3 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1 tbsp dijon mustard
  • a pinch Sel Magique Classic


  • In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.
  • Season chicken breasts with garlic powder, Sel Magique Classic Blend & ground pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
  • Meanwhile, make dressing: In a medium bowl, whisk together 1/4 cup EVOO, vinegar, Sel Magique Classic Blend, ground pepper, fresh garlic, and mustard.
  • In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve. Season with Sel Magique Classic Blend as needed!
  • Recipe found on