Description
A bright, easy dish combining tender shredded chicken, baby spinach, and short pasta in a lemony, creamy dressing for a refreshing bite.
Ingredients
- 12 ounces short pasta (penne, fusilli, or farfalle)
- 4 quarts salted boiling water (1 tablespoon kosher salt)
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1/4 cup Greek yogurt or mayo
- 1 teaspoon Dijon mustard
- 1 small minced garlic clove
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cooked chicken
- 4 cups baby spinach
- 1/2 cup halved cherry tomatoes
- 1/3 cup finely chopped red onion
Instructions
- Cook pasta in salted boiling water until al dente, about 9–11 minutes.
- Drain and rinse pasta under cold water to stop cooking.
- Whisk together olive oil, lemon juice, Greek yogurt or mayo, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
- Toss cooled pasta with shredded chicken, baby spinach, cherry tomatoes, and red onion.
- Chill in the refrigerator for 30–60 minutes to let flavors meld before serving.
Notes
Rinse pasta immediately after cooking to prevent mushiness. Store in the refrigerator for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean