As every facebook follower knows, I HATE grocery shopping.  With a passion.  With the kind of passion that starts and ends wars.  It’s that bad.  But it’s not the actual grocery shopping I hate the most.  It’s getting a list ready.  It’s going through my recipes, deciding what sounds good, what we haven’t had in a while, and what doesn’t take an incredibly long time.  Because these days I’ve got a one year old who cries and pulls at my clothing every time I enter the kitchen.  And a three year old who insists I watch her dance routine she’s just made up, or the latest picture she’s just drawn–as soon as I enter the kitchen.

So if anyone is in the same boat as I am, I thought I might make your job a little bit easier this week.  With a new, refreshing, quick and easy recipe!  (And if you want to return the favor of your favorite recipe, I’m here to be impressed.)

This specific recipe came from my second favorite sister-in-law.  (I’m just kidding, Kerstin.)  (No I’m not, Kim.)  And we’ve eaten it two weeks in a row, it’s that good.

Spinach Pasta Salad (originally featured on this blog)

Salad:
1/2 lb. rotini pasta, cooked al dente, drain, rinse in cold water
1.5 C cooked chopped chicken
4 cups fresh spinach, shredded/torn
1/2 C black olives, chopped in 1/4’s
2 oz. Feta cheese, crumbled
1.5 cups diced tomtatoes (grape tomatoes, YUM!)
1/2 C monterrey jack cheese, shredded

Dressing:
1 Tbs Dijon mustard
4 Tbs olive oil
5 Tbs vinegar
1/4 tsp black pepper
1 Tbs honey
1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 20-30 minutes before serving. Salt to taste at table.

*This makes 12 delicious 1-cup servings, 178 calories each. Not bad for all that pasta and cheese!

And when I make it I don’t add olives, because, let’s face it.  They aren’t that good after they don’t fit on your fingers anymore.

So go ahead and try it!  Tell me what you think!  This recipe seriously can’t be beat for ease, caloric content, and beauty.  Happy Friday!