Tuesday, March 10, 2009

spinach pasta salad

I got this from Allie and it is so good. I have used all different kinds of pasta with it. anything will work. great the next day for lunch too.

1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C Monterrey jack cheese, shredded
1/2 cup chopped green onion

2 tsp Dijon mustard
1/2 C olive oil
1/2 C vinegar ( I use balsamic)
1/2 tsp black pepper
2 tsp honey
1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

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