Spinach-Chicken Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a variation of a Sesame Chicken Pasta Salad sent to me by a friend (which, having looked at the recipe by the same name here, I'm pretty certain she got from ). I changed the recipe quite a bit to fit my own tastes, and everyone in my office LOVES it! It's light and hearty at the same time-perfect for a potluck or as a one-dish meal. Ingredients:
2 (16 ounce) packages radiatore (or any other 'fun' shape) or 2 (16 ounce) packages rotelle pasta (or any other 'fun' shape) |
3 1/2 cups cubed cooked chicken |
1/2 cup chopped fresh parsley |
1/2 cup coarsely chopped green onion |
4 cups torn fresh spinach leaves (i prefer baby spinach) |
2 cups matchstick carrots (i purchase pre-cut in bags at grocery, or you can julienne regular carrots yourself) |
2 cups diced red bell peppers |
1/2 cup sesame seeds |
1 cup extra virgin olive oil |
1 cup apple cider vinegar |
1/3 cup balsamic vinegar |
4 tablespoons sugar |
1 1/2 teaspoons fresh ground ginger |
1 1/2 teaspoons fresh ground black pepper |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat.
3. Stir in vinegars, ginger, black pepper, and sugar.*
4. Pour dressing into a sealable container, and set aside.
5. In a large bowl, mix together pasta, cooked chicken, carrots, pepper, and 3/4 of the dressing (reserve remaining dressing).
6. Cover salad, and refrigerate at least 6 hours.
7. Directly before serving, stir in parsley, green onions, and spinach.
8. Toss with remaining dressing, if desired.
9. * Make sure you taste the dressing as you're adding ingredients; you may find that you need more or less of each, depending on your taste.
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