1 box pasta, cooked according to package directions and rinsed under cool water
½ cup toasted nuts, walnuts, pecans, almonds or pine nuts (to toast, I just shake in a hot skillet for about 5 minutes until fragrant)
1 cup crumbled feta or blue cheese
2 chicken breasts that have been sprinkled with salt and pepper, doused with a bit of olive oil and roasted at 350 for 25 minutes. Or you could use meat from a rotisserie chicken, or salmon or shrimp or grilled eggplant and portabellos, whatev- ...you get the point!
A handfull of cherry tomatoes sliced in half
½ cup chopped red onion (or, Vidalia onion would be delish)
2 cups baby spinach, chopped
½ cup kalamata olives cut in half
3 tablespoons white or red wine vinegar
1 tablespoon dijon mustard
1 garlic clove, minced
1 teaspoon honey or coconut nectar
4 tablespoons olive oil
Instructions
Put your rinsed pasta in a bowl and add the spinach, chicken, tomatoes, olives, cheese and nuts and anything else you have that makes you happy.
In a separate bowl, mix the vinegar, mustard, honey and garlic then whisk in the olive oil with a fork. Toss with the pasta and refrigerate till nice and chilled. Relax, eat and enjoy!
Recipe by Kate Battistelli at https://katebattistelli.com/food/pasta-dishes/perfect-pasta-salad/