Pasta salad is no longer relegated to plastic tubs to be carted off to picnics. This version is a riff of a pesto pasta salad and uses spinach and almonds, instead of basil and pine nuts. It's light and tangy without being too cloying.
Preparation time is minimal, with the bulk of time spent chilling the mixture. This dish is versatile and can be a satisfying side dish or light main dish. As a main dish, expect 6-8 servings, and as a side dish, about 10-12 servings.
Prep time: 10-15 minutes
Chill time: at least 4 hours
Ingredients:
- 2-3 lbs chicken breast, shredded
- 1 package rotini pasta, or other short pasta like ziti or penne
- 4 cups of baby spinach
- 3-4 tablespoons of Parmesan cheese, shredded
- 2 tablespoons olive oil
- 1 tablespoon water
- dash of salt
- 1 tablespoon sriracha
- 1/2 cup mayonnaise
- 1.5 cups sliced almonds
- option to toast for extra texture
Brown the chicken in a pan. Once cooked, shred and set aside. Cook pasta according to directions and cool under cold water when finished.
In a food processor, combine spinach, cheese, olive oil, salt, sriracha and water. Pulse until well combined. Mix mayonnaise and spinach mixture with pasta. Chill for at least 4 hours. Serve over a bed of spinach and a sprinkling of sliced almonds.
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