Spinach-chicken Pasta Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.