Ingredients:

  • 1 lb rotini pasta
  • 3 cups shredded rotisserie chicken
  • 2 cups fresh baby spinach
  • 1/2 cup avocado oil mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 large lemons, juiced and zested
  • 2 tbsp fresh dill, minced
  • 1 tbsp fresh chives, minced
  • 1 clove garlic, grated
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 English cucumber, diced
  • 1/2 red onion, finely minced
  • 1 red bell pepper, diced
  • 1/3 cup sliced Kalamata olives

Instructions:

  1. Boil the water. Fill a large pot with water and a generous handful of salt. Note: The water should taste like the sea to season the pasta from the inside out.
  2. Cook the rotini. Drop the 1 lb rotini into the boiling water for exactly 9 minutes until firm but tender to the bite.
  3. Whisk the base. In your large mixing bowl, combine 1/2 cup mayo, 1/2 cup Greek yogurt, 1 tbsp Dijon, and the grated garlic.
  4. Add the aromatics. Stir in the 2 tbsp minced dill, 1 tbsp chives, and the zest and juice from both lemons.
  5. Prep the spinach. Place the 2 cups of chopped spinach in the bottom of your colander.
  6. Drain and wilt. Pour the hot pasta directly over the spinach in the colander. Note: This heat wilt ensures the spinach is tender without being slimy.
  7. Shock the pasta. Rinse the rotini and spinach briefly with cold water until the steam stops rising.
  8. Combine the elements. Fold the cooled pasta and spinach into the dressing bowl, ensuring every spiral is coated.
  9. Toss in the solids. Add the 3 cups chicken, diced cucumber, minced onion, bell pepper, and 1/3 cup olives.
  10. Final season. Stir in the sea salt and pepper, then chill for at least 30 minutes until the flavors have fully melded.