12 oz box of Farfalle
1lb baby spinach (bagged is easiest)
1 rotisserie chicken
½ lb red seedless grapes
Dressing: (I always make double)
½ cup grated parmesan cheese
6 T. olive oil
4 T red wine vinegar
½ t. black pepper
½ t. salt
Prepare pasta according to package directions. Rinse with cold water and drain well.
Cut spinach into reasonable size, if needed.
Debone chicken and cut into bite sized pieces.
Cut grapes in ½.
Combine dressing ingredients in a covered container and shake well.
Mix pasta, spinach, chicken and grapes in a LARGE bowl. Add dressing and toss to coat ingredients.
Refrigerate for 4-6 hours to blend flavors.
Makes a huge bowl…maybe 12 to 15 good sized servings. After first day you may want to add a little olive oil to the leftovers if most of the dressing has been absorbed.
Serve with crunchy bread…or any bread.
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