Ingredients

The following ingredients have 8 Servings
  • 16 oz. rigatoni pasta
  • 3 cups packed baby spinach
  • 1 pint cherry tomatoes (halved)
  • 8 oz. mozzarella pearls
  • 2 tablespoons chopped basil
  • 1/4 cup pine nuts (optional)
  • 2 cups cooked (shredded chicken)
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 2 small avocados (peeled and pitted (not large Haas))
  • 1/2 cup basil pesto
  • 1/4 cup plain Greek yogurt
  • 1/2 cup milk plus more as needed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Cook pasta in generously salted water just until al dente. Drain and rinse in cold water.
  • Meanwhile, add chicken to a large serving bowl (whatever you are going to make salad in). Add 3 tablespoons of balsamic vinegar, 1 teaspoon Dijon mustard and 1/4 teaspoon salt. Stir until evenly combined. Cover and refrigerate until ready to use.
  • Add All of the Avocado Pesto ingredients to a blender and puree until smooth. Add additional milk if needed to thin to pourable consistency.
  • Add pasta, tomatoes, mozzarella, basil and pine nuts to a bowl and toss to combine. Stir in desired amount of dressing (you may not use all of the dressing). Cover and chill in the refrigerator for 30-60 minutes. Chill any remaining dressing separately. When ready to serve, stir in spinach and additional dressing if needed. Best if served within one hour.