Pasta salad with pesto, baby spinach and feta

By chrissy14

Ingredients

• 1 lb boneless skinless chicken breasts
• Olive oil
• Salt
• 1 lb baby spinach (can use arugula)
• 1 lb orrichette
• 1 pint red grape tomatoes
• 1 pint yellow grape tomatoes
• 1 1/4 cups crumbled feta
• 1/2 cup roughly chopped pitted oil cured olives
• 1/2 - 1 Cup pesto

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook till al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn’t stick.

Toss the pasta with the pesto. Let cool, cover with plastic wrap and refrigerate. Toss with tomatoes, feta, olives, spinach and olives. Season to taste.