Description
A refreshing and nutritious pasta salad with chicken and spinach, blended with hummus for a unique flavor.
Ingredients
Scale
- 8 ounces whole wheat rotini, uncooked
- 1 cup hummus
- 1/4 cup Italian salad dressing
- Salt to taste
- Pepper to taste
- 2 cups baby spinach, fresh
- 1 cup cooked chicken breast, shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, sliced
- 1/2 cup feta cheese, crumbled
Instructions
- Cook & Cool Pasta: Start by cooking the whole wheat rotini until it is just al dente. Keep an eye on it to ensure it is firm but not crunchy. Once the pasta is ready, drain it and rinse it under cold water to stop the cooking process. Rinsing is crucial to avoid that mushy texture!
- Mix Dressing Ingredients: In a bowl, whisk together the Italian salad dressing and hummus until nicely blended and fragrant. A common mistake is not mixing enough, which can leave you with big clumps of dressing.
- Toss in Chicken & Spinach: Add the cooked chicken and fresh spinach to the cooled pasta. Stir gently to combine. Ensure the spinach is vibrant green and the chicken is distributed well. Adding them while the pasta is still a bit warm helps soften the spinach, but do not let it wilt too much too soon.
- Add Dressing & Seasoning: Pour your hummus dressing over the pasta, chicken, and spinach, tossing everything together gently. You will smell the wonderful combination of garlic and lemon while mixing. Be cautious not to over-season; you can always add more salt and pepper later.
- Chill Before Serving: Place the salad in the refrigerator for about 15 minutes to let the flavors mingle. It should feel cool to the touch. Chilling is important for allowing the dressing to soak in; too little chilling may leave you with a bland flavor.
- Serve & Enjoy: Scoop your chilled pasta salad into bowls and enjoy the beautiful colors and textures. It should look vibrant and fresh. Remember to add any remaining spinach right before serving to keep it crisp.
Notes
- Cover in the serving bowl or transfer to a food-safe storage container with a tight-fitting lid. Best eaten within a day or two as spinach wilts and tomatoes soften quickly.
- Check pasta for al dente texture before draining. If the pasta salad becomes mushy, ensure it is cooked al dente and rinse immediately after cooking. If the dressing is too thick, mix in a splash more Italian salad dressing to thin it out. If spinach wilts too quickly, add it just before serving to maintain its freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg