Spinach Pasta Salad

I originally got this yummy recipe from my sister, Heather. I love it and make it all the time. I have been working on it for a few years, tweaking to maximize taste and texture while minimizing caloric content. I'm there!*

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!

**If the dressing is too tart, add another Tbs of olive oil.