Grilled Chicken Pasta Salad
1 10oz bag of fresh spinach
8 oz. Grated Asiago Cheese
5-6 oz. chopped sun dried tomatoes
1/2 cup chopped red onion
1/4 cup grated parmesan cheese
1/4 cup toasted pine nuts
1 can sliced black olives
1 lb penne pasta, cooked, drained, and cooled
2 whole grilled chicken breasts, sliced
Tear spinach into bite size pieces. Toast pine nuts at 350 degrees for 5 minutes, do not burn.
Combine all ingredients and toss with dressing
1 cup olive oil (or your choice)
4 Tbls white wine vinegar
2 tsp dry mustard
1 1/2 tsp oregano
2 tsp basil
2 tsp minced garlic
1 tsp salt
Combine all ingredients and shake well to blend. Pour over the pasta and spinach mixture and toss well.
CH & MS liked it; OS said he wasn't real crazy about it, and YS didn't have any because he had just had his wisdom teeth cut out. I made the salad ahead of time and left out the spinach so it wouldn't wilt once I put the dressing on it. Also, that way everybody could put however much spinach in it that they wanted. I cheated a little and used the Perdue Grilled Chicken Southwestern Style (in the blue box).
If you try it and modify it, let me know so I can try it, too!