Ingredients
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8 ounces rotini pasta
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1 (6-ounce) jar purchased basil pesto
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1/4 cup red wine vinegar
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2 cloves garlic, minced
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1/4 teaspoon salt
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3 cups chopped cooked chicken
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3 cups baby arugula or coarsely chopped baby spinach
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2 cups cherry tomatoes, halved
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2 ounces Parmigiano-Reggiano cheese, shaved, divided
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1/4 cup pine nuts, toasted, divided
Directions
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Gather all ingredients.
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Cook rotini according to package directions. Drain and rinse well under cold water; set aside.
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Stir together pesto, vinegar, garlic, and salt in a large bowl.
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Add chicken, cooked rotini, arugula, tomatoes, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours.
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Top with remaining cheese and pine nuts before serving.
