Chicken And Beet Pasta Salad - cooking recipe

Ingredients

13 oz fusilli pasta
2 tbsp vegetable or olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 None rotisserie chicken, skin and bones removed, thickly shredded
1 can (15 oz) sliced beets, drained
2 None tomatoes, cut into wedges
3 oz baby spinach leaves
1/3 cup coarsely chopped hazelnuts, toasted

Preparation

Cook pasta in a saucepan of boiling salted water according to package directions. Drain. Rinse under cold running water; drain well.
Whisk oil, vinegar and mustard in a large bowl. Add pasta, chicken, beets, tomatoes, spinach and hazelnuts; toss to combine. Season. Serve.