Rotini Salad with Chicken, Spinach, Cherry Tomato, and Red Pepper

HEADNOTE
This is a composed pasta salad with clean lines and measured contrast: tender chicken, al dente rotini, and vegetables kept bright and distinct. The dressing is restrained, built only to coat and sharpen, never to weigh the dish down. Served properly, it should taste fresh, structured, and complete.

RECIPE ESSENTIALS
Dish category: Pasta salad
Cuisine or origin: Contemporary Mediterranean-inspired
Course type: Main course
Yield: 1 serving
Serving size: 270 g
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Difficulty: Easy

EQUIPMENT
Medium saucepan
Medium sauté pan
Large mixing bowl
Colander
Sharp knife
Cutting board
Kitchen scale

INGREDIENTS
Rotini pasta, dry: 110 g
Chicken breast, trimmed: 90 g
Spinach, leaves only: 25 g
Cherry tomato: 20 g
Red bell pepper: 15 g
Olive oil: 12 g
Basil, torn: 2 g
Parsley, finely chopped: 2 g
Black pepper, freshly ground: 0.5 g
Salt: 1.5 g

METHOD

1. Bring a medium saucepan of water to a full boil. Add 1.5 g salt, then cook the rotini for 9 to 10 minutes until al dente: tender through the center, with a firm, resilient bite. Drain well and let the pasta steam off for 2 minutes so the surface is no longer wet.

2. While the pasta cooks, season the chicken breast with 0.5 g of the black pepper and a small portion of the salt. Heat a medium sauté pan over medium heat, add 4 g of the olive oil, and cook the chicken for 4 to 5 minutes per side until lightly golden and the center reaches 74°C. Rest for 3 minutes, then slice into neat, even pieces.

3. Cut the cherry tomato in halves and the red bell pepper into fine, even strips. Place the spinach in a large mixing bowl with the tomato, pepper, basil, and parsley.

4. Add the warm pasta to the bowl, then add the remaining olive oil and toss gently for 20 to 30 seconds so the oil lightly coats the rotini and the spinach begins to soften without collapsing.

5. Add the sliced chicken and toss once more with the remaining salt and black pepper. The finished salad should be glossy, balanced, and distinct in texture: supple pasta, tender chicken, and vegetables that remain fresh and vivid.

PLATING AND SERVING
Mound the salad lightly in a shallow bowl or on a flat plate, allowing the chicken and vegetables to sit visibly among the pasta. Finish with a final, even turn of pepper if desired, and serve while still slightly warm or at room temperature.

PROFESSIONAL NOTES
Do not overcook the pasta; the salad depends on structure.
Let the pasta lose surface moisture before dressing, or the olive oil will not cling cleanly.
Slice the chicken after resting, never before, so the meat stays moist and precise.