Spinach-Chicken Pasta Salad

• 2 (16 ounce) packages radiatore (or any other 'fun' shape) or 2 (16 ounce) packages rotelle pasta (or any other 'fun' shape)
• 3 12 cups cubed cooked chicken
• 12 cup chopped fresh parsley
• 12 cup coarsely chopped green onion
• 4 cups torn fresh spinach leaves (I prefer baby spinach)
• 2 cups matchstick carrots (I purchase pre-cut in bags at grocery, or you can julienne regular carrots yourself)
• 2 cups diced red bell peppers
• 12 cup sesame seeds
• 1 cup extra virgin olive oil
• 1 cup apple cider vinegar
• 13 cup balsamic vinegar
• 4 tablespoons sugar
• 1 12 teaspoons fresh ground ginger
• 1 12 teaspoons fresh ground black pepper

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a small skillet over medium-low heat.
4. Stir in sesame seeds and cook until golden brown.
5. Remove from heat.
6. Stir in vinegars, ginger, black pepper, and sugar.
7. *
8. Pour dressing into a sealable container, and set aside.
9. In a large bowl, mix together pasta, cooked chicken, carrots, pepper, and 3/4 of the dressing (reserve remaining dressing).
10. Cover salad, and refrigerate at least 6 hours.
11. Directly before serving, stir in parsley, green onions, and spinach.
12. Toss with remaining dressing, if desired.
13. * Make sure you taste the dressing as you're adding ingredients; you may find that you need more or less of each, depending on your taste.

rotelle pasta, chicken, parsley, green onion, fresh spinach, matchstick carrots, red bell peppers, sesame seeds, extra virgin olive oil, apple cider vinegar, balsamic vinegar, sugar, fresh ground ginger, fresh ground black pepper

Taken from www.food.com/recipe/spinach-chicken-pasta-salad-197225 (may not work)