Bring a large pot of water to a boil and add a pinch of salt. Once boiling, add fusilli pasta and cook until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water to stop cooking.

While the pasta cooks, season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden brown. Let it rest for 10 minutes then chop.

In the same skillet, add diced bacon and cook over medium heat until crispy, about 5-6 minutes. Transfer bacon to a paper towel-lined plate to absorb excess grease.

In a small bowl, whisk together olive oil, vinegar, mustard, Italian seasoning, and minced garlic. Season with salt and black pepper to taste. Set aside.

In a large mixing bowl, combine cooled pasta, chopped chicken, crispy bacon, halved tomatoes, spinach, red onion, and dill. Drizzle dressing over salad and toss gently until coated.

Serve immediately or refrigerate for up to 30 minutes to chill. Ideal for lunch, picnics, or potlucks.