Vineyard Chicken and Pasta Salad

For 8 servings, Vineyard Chicken and Pasta Salad keeps the list centered on bow tie or other favorite shape pasta, to 6 cups chopped spring greens or baby spinach and to 3 cups cooked. Set aside about 55 minutes.

• Yield 8 servings
• Ready in 55 minutes
• Prep 45 minutes
• Cook 10 minutes

Ingredients

Salad

• 12 ounces bow tie or other favorite shape pasta
• 4 to 6 cups chopped spring greens or baby spinach
• 2 to 3 cups cooked, chopped chicken
• 1 cup green or red grapes (or a combo), halved
• 3 to 4 green onions or bunch of chives, finely chopped
• ½ cup toasted pine nuts or sunflower seeds
• ½ cup shaved or grated Asiago or Parmesan cheese
• ¼ to ½ cup torn or chopped fresh basil

Dressing

• ½ cup oil
• ⅓ cup unsweetened rice vinegar
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• Pinch black pepper

Instructions

1. Cook the pasta in lightly salted boiling water until al dente. Drain and set aside to cool (toss every once in a while so it doesn't stick together).
2. Whisk or blend all the dressing ingredients together until well-combined.
3. Assemble the salad by placing the chopped greens in a serving bowl. Top with pasta, chicken, grapes, green onions (or chives), pine nuts (or sunflower seeds), cheese, and fresh basil.
4. Drizzle dressing over the salad and lightly toss until combined. Serve immediately.

Dress it just before it goes to the table so the leaves stay crisp.