Tangy Spinach and Pasta Salad

By bridenk

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 ea 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 ea hard-cooked eggs, diced
• 3/4 cup (175 mL) French dressing

Details

Servings 1

Preparation

Step 1

Cook pasta according to package directions; drain and rinse under cold running water.

Place pasta in Stainless Mixing Bowl (8 qt./7.5 L); add spinach, chicken, bacon, carrot, cheese, onion and eggs. Drizzle with dressing; toss to coat. Serve immediately.