Sesame Chicken Pasta Salad

Rich loves this salad. The kids? Not so much, but they’ll eat it. It’s a great summer meal or potluck offering. If I were making this for someone else’s family I’d toss in some diced red pepper for color. Of course that would be pointless here unless I want to look at four piles of diced red pepper next to people’s plates at my dinner table.

8 ounces uncooked, tri-colored spiral pasta
1/4 cup soy sauce
1/3 cup white wine vinegar
2 Tbsp canola or olive oil
2 Tbsp sugar or Splenda
1/2 tsp salt
1/4 tsp pepper
3 cups boneless, skinless chicken breast, cooked and shredded
2 Tbsp sesame seeds, toasted
bagged fresh spinach
1/2 cup sliced green onions

Cook pasta according to package directions.
In a small bowl, whisk together the soy sauce, vinegar, oil, sugar or Splenda, salt and pepper. Set aside.
Drain and rinse pasta in cold water; place in a bowl. Add chicken, sesame seeds and half of the dressing, toss to coat. Cover and refrigerate at least four hours.

Just before serving, toss with the spinach, onions and remaining dressing. Toss to coat.