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Pasta, Chicken and Spinach Salad Recipe

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This recipe for Pasta, Chicken and Spinach Salad is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bowtie pasta (farfalle)
2 cups cooked chicken breast
10 oz. bacon, cooked and crumbled
1 cup (8 oz) pitted black olives, halved or sliced
1 (4 oz) pkg. crumbled Feta or Blue cheese
2 medium-size ripe tomatoes
2 cups fresh spinach, washed and dried and torn into pieces



Dressing:
1 tsp. Dijon mustard
1/4 cup red wine vinegar
1 cup canola or extra virgin olive oil
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1 tsp. sugar or honey
1 clove garlic, pressed
Directions:
Directions:
Serves: 8
Preparation Time: 45 minutes

Combine mustard, vinegar, oil, pepper, salt and garlic. Shake well and set aside for 15 minutes. Note: If you wish to save time, use an 8 ounce bottle of Ken's balsamic and basil vinaigrette and add salt and pepper to taste. It makes a satisfactory substitute.
Cook pasta according to package directions, including salt. Be sure to cook the pasta al dente. Drain and rinse with water. In a large bowl, combine pasta and remaining ingredients with the exception of the spinach and tomatoes. Add the dressing and toss gently. Add the spinach and tomatoes just before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe was a favorite of Shari Robinson who taught our children and we always remember her with love.

 

 

 

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