Tangy Spinach and Pasta Salad

Ingredients

  • 6 cups (1.5 L) uncooked rotini pasta
  • 8 cups (2 L) fresh baby spinach leaves
  • 2 cups (500 mL) diced cooked chicken (12 oz/350 g)
  • 8 slices bacon, crisply cooked, drained and crumbled
  • 1/2 cup (125 mL) chopped carrot
  • 1/2 cup (125 mL) shredded cheddar cheese (2 oz/60 g)
  • 1/2 cup (125 mL) thinly sliced red onion
  • 2 hard-cooked eggs, diced
  • 3/4 cup (175 mL) French dressing

Directions

  1. Cook pasta according to package directions; drain using large Stainless Mesh Colander and rinse under cold running water.

  2. Place pasta in large mixing bowl; add spinach, chicken, bacon, carrot, cheese, onion and eggs. Drizzle with dressing; toss to coat. Serve immediately.

Yield:

  • 12  servings of 1 1/2 cups (375 mL)

Nutrients per serving:

Calories 310, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 65 mg, Carbohydrate 32 g, Protein 16 g, Sodium 290 mg, Fiber 2 g

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