| 12 oz spiral pasta | boil pasta, cool |
toss, top with feta |
| 1/3 cup oil from sun-dried tomatoes | whisk dressing |
|
| 2 Tbs. white wine vinegar | ||
| 1 clove garlic, minced | ||
| 1 tsp. dijon mustard | ||
| 1 tsp. white sugar | ||
| 1 tsp. mixed dried herbs | ||
| 3/4 tsp. salt | ||
| 1/2 tsp. pepper | ||
| 7 oz sun-dried tomato strips in oil | ||
| 2 cups shredded cooked chicken | ||
| 1 1/2 cups cherry tomatoes, halved | ||
| 2.5 oz baby spinach | ||
| 1 small red onion, finely sliced | ||
| 1 tsp. mixed dried herbs, to sprinkle | ||
| 3 oz feta, crumbled |