16 oz multi-colored pasta spirals cooked in vegetable broth. Drain
½ C vegetable broth
1 Tbsp. balsamic vinegar
1 Tbsp. white wine vinegar
1 tbsp. sesame oil
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
2 cooked and seasoned grilled chicken breast diced
4 oz. low fat or fat free feta cheese
8 oz. fresh spinach, washed, dried and chopped
1 cucumber peeled and chopped
½ small diced red onion
Fresh cracked black pepper to taste
Salt to taste
12 cherry tomatoes cut in halves

Boil the pasta in vegetable broth until al dente. Meanwhile, in a bowl, mix extra ½ cup broth, vinegar, garlic, basil and oregano. Drain the pasta spirals and place it in a large mixing bowl. Add the diced chicken breast, broth mixture, feta, spinach, cucumbers and onions. Toss well. Season to taste with the salt and pepper. Add the tomatoes and toss gently. Chill until ready to serve.