Spinach Pasta Salad

From Kim Bingham

1/2 pound rotini, cooked al dente, drained, rinsed in cold water

1 1/2 cup cooked chicken, chopped

4 cups fresh spinach, shredded/torn

3-4 mozzarella cheese sticks, cut up (can also do shredded)

1 1/2 cup tomato, diced

Dressing

1 tablespoon Dijon style mustard

4 teaspoons olive oil

5 tablespoons vinegar

1/4 teaspoon black pepper

1 tablespoon honey

1 clove garlic, minced

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Blend dressing ingredients. Pour over mixed salad. Refrigerate 20-30 minutes before serving. Salt to taste at table.
If the dressing is too tart, add another tablespoon of olive oil.