Cook’s Notes: Make this in the morning and take it for lunch.
1 cup uncooked spiral pasta
1 cup cooked chicken, diced
12 cherry tomatoes, halved
2 Tbsp olive tapenade (or sliced olives)
4 oz can mushrooms, drained
1.5 cups (1.5 oz) baby spinach, large stems removed
2 Tbsp (1 oz) olive oil
2 Tbsp (1 oz) balsamic vinegar
1/4 tsp kosher salt
1/4 tsp ground black pepper
Cook pasta according to package directions; drain. Combine pasta with chicken, cherry tomatoes, olive tapenade, mushrooms, and baby spinach.
Combine dressing ingredients in a small container. Drizzle dressing over the salad; toss to coat. Yield: 2 servings
Source: Adapted from Taste of Home’s Cooking for Two, original recipe by Bill Hilbrich