Wednesday, September 30, 2009

Chicken Pasta Salad With Spinach

Yesterday I tried making chicken pasta salad with spinach. It is tossed with a flavorful mayonnaise and lemon juice dressing.

Here's what you need:

8 ounces fusilli or rotini pasta
1 cup coarsely chopped spinach
1/2 red bell pepper, diced
1/4 cup diced onion
1 medium clove garlic, finely minced
2 to 3 cups coarsely chopped chicken
1 to 1 1/2 cups mayonnaise
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 teaspoon Dijon or a favorite gourmet mustard
1/8 teaspoon ground black pepper
1/2 teaspoon dried leaf basil
salt, to taste

Here's How To Make:
Cook pasta following package directions; drain and rinse well.

Toss cooled pasta with the spinach, red bell pepper, onion, garlic, and chicken.

Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil. Toss with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, if desired. Refrigerate for at least 2 hours before serving time for best flavor.
Serves 4 to 6.

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