Ingredients

• 8 ounces rotini pasta
• 1 , 6-ounce
• 0.25 cups red wine vinegar
• 2 cloves garlic , minced
• 0.25 teaspoons salt
• 3 cups cooked chicken
• 3 cups arugula or coarsely chopped baby spinach
• 2 cups cherry tomatoes , halved
• 2 ounces Parmigiano-Reggiano cheese , shaved, divided
• 0.25 cups pine nuts , toasted, divided

Instructions

1. 1 Gather all ingredients.
2. 2 Cook rotini according to package directions. Drain and rinse well under cold water; set aside.
3. 3 Stir together pesto, vinegar, garlic, and salt in a large bowl.
4. 4 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.
5. 5 Top with remaining cheese and pine nuts before serving.

Nutrition per serving