Whoa! Based on requests for this recipe, Jodi Baxter may have to up her scale to Ten Stars. Be sure to double this recipe for a crowd, adjust the ingredients to “more or less,” and just be sure to leave enough time for all that chopping and slicing. Can be made ahead of time and chilled—just add the dressing at the last minute so the spinach doesn’t wilt.
Serves 6.
8 oz. bow-tie pasta
¼ cup fresh lemon juice
1 Tbsp. lemon zest (grated lemon peel)
4 cloves garlic, minced
⅓ cup extra virgin olive oil
2 large boneless chicken breasts, cooked and cubed (or 3 cups cooked chicken)
2–3 cups chopped spinach
1½ cups cucumber (peel, halve lengthwise, and then slice)
1½ cups red seedless grapes, halved
2 celery sticks, thinly sliced
½ cup green onions, sliced
½ cup pecans, chopped
While cooking the pasta according to the instructions on the package, thoroughly blend (in a blender or with a wire whisk) the lemon juice, zest, and garlic. When the pasta is done, drain and rinse with cold water to cool. Then in a large pasta bowl combine the pasta, chicken, spinach, cucumber, grapes, celery, and onions. Pour the dressing over the salad, and toss gently. Sprinkle with pecans.
Consider serving with toasted garlic bread, corn on the cob, and iced tea on a hot summer day.