How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken And Beet Pasta Salad?

You need 9 ingredients. The key ingredients include: 13 oz fusilli pasta, 2 tbsp vegetable or olive oil, 1 tbsp red wine vinegar, 1 tbsp Dijon mustard, and more.

Is Chicken And Beet Pasta Salad suitable as pasta & noodles?

Yes, Chicken And Beet Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Chicken And Beet Pasta Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken And Beet Pasta Salad Recipe

Name: Chicken And Beet Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 oz fusilli pasta; 2 tbsp vegetable or olive oil; 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1/2 None rotisserie chicken, skin and bones removed, thickly shredded; 1 can (15 oz) sliced beets, drained; 2 None tomatoes, cut into wedges; 3 oz baby spinach leaves; 1/3 cup coarsely chopped hazelnuts, toasted

Fresh, crisp and full of flavor — this Chicken And Beet Pasta Salad is a must-try. Made with pasta, vegetable, red wine vinegar and mustard. Easy step-b…

This Chicken And Beet Pasta Salad relies on simple, everyday ingredients such as fusilli pasta, vegetable or olive oil, red wine vinegar and dijon mustard. It comes together quickly and makes 4 servings, at about 446 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

13 oz fusilli pasta
2 tbsp vegetable or olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 None rotisserie chicken, skin and bones removed, thickly shredded
1 can (15 oz) sliced beets, drained
2 None tomatoes, cut into wedges
3 oz baby spinach leaves
1/3 cup coarsely chopped hazelnuts, toasted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
446 kcal
Category
Pasta & Noodles

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