Start by bringing a large pot of water to a rolling boil. You want at least 4 to 5 litres of water so the pasta has plenty of room to move without sticking together. Add a generous palmful of salt — about 2 tablespoons — to the boiling water. This is the only chance you have to season the pasta from the inside out. Add the rotini or fusilli and cook according to the package directions, but always aim for al dente, about 8 to 10 minutes. For a cold pasta salad, al dente is crucial because the pasta will continue to soften slightly as it absorbs the dressing. You want a tiny white core in the center when you bite into it, not a soft mushy texture. Once the pasta is done, drain it in a colander and immediately rinse it under cold running water for about a minute. The cold water stops the carryover cooking and washes away excess surface starch so your pasta won’t become gummy. Shake the colander well to remove as much water as possible, then let it sit in the sink to drain while you prepare the rest of the ingredients.

Now prepare the chicken. If you are using a rotisserie chicken, take the meat off the bones and shred it into bite-size pieces with your fingers or two forks. You need about 2 cups of shredded chicken, which is roughly the breast and thigh meat from a medium rotisserie chicken. If you are starting with leftover cooked chicken, chop or shred it just the same. For raw chicken, heat 1 tablespoon of olive oil in a skillet over medium-high heat, season the chicken with salt, pepper, and a little paprika, and cook for 4 to 5 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before handling. Make sure the chicken is completely cool before adding it to the salad, otherwise the warmth will wilt the spinach and loosen the dressing. You can speed up cooling by spreading chicken on a plate and popping it in the fridge for 10 minutes.

Dressings are the heart of any pasta salad. In a small bowl or a large liquid measuring cup, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, dried dill, and a few cracks of black pepper. Whisk vigorously until the mixture is completely smooth and has a pale, creamy color. Taste the dressing before you add it to the salad. It should be tangy, lightly garlicky, and well-seasoned. Keep in mind that cold foods mute flavors, so the dressing should taste slightly more assertive than you want the final salad to be. If it seems too thick, whisk in 1 tablespoon of cold water or an extra splash of lemon juice. Cover the dressing and put it in the fridge while you prep the vegetables. Chilling it allows the dill and garlic to bloom and infuse the dressing.

While the pasta drains and the dressing chills, prep the vegetables and aromatics. Take 3 cups of fresh baby spinach and give it a good rinse. Dry it thoroughly using a salad spinner or pat it gently with clean kitchen towels. Wet spinach will dilute the dressing and make your pasta salad watery, so drying is non-negotiable. Roughly chop the spinach into strips about 1/2-inch wide. Halve the cherry tomatoes crosswise and place them in a large mixing bowl. I like to sprinkle the tomatoes with a tiny pinch of salt immediately — it draws out some liquid and boosts their sweetness. Add the shredded carrots and finely diced red onion. If you are sensitive to raw onion, soak the diced onion in a small bowl of ice water for 10 minutes to mellow the bite, then drain it well. Have all the vegetables prepped before you start tossing so everything stays cold and crisp.

Now it is time to build the salad. Make sure all the ingredients are completely cool and the dressing is well whisked. In the same large mixing bowl with the vegetables, add the drained and cooled pasta, the shredded chicken, and the chopped spinach. Pour about three-quarters of the dressing over the top. Use a large rubber spatula or wooden spoon to fold everything together gently, scraping from the bottom so the dressing reaches the pasta. The key is to toss until every piece of pasta and chicken is coated, but stop as soon as the spinach is evenly incorporated. You don’t want to overmix, which can break up the pasta and bruise the spinach. After the first toss, check the consistency. If it looks a little dry, add the remaining dressing. Remember that pasta will drink up dressing as it chills, so it is better to have a little more dressing than you think you need.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This waiting time is not optional — it is what brings the pasta salad together. During this rest, the pasta absorbs the flavors of the dressing, the garlic softens, and the dill spreads throughout the salad. The cold also gives the yogurt and mayo a chance to thicken, so the salad becomes more cohesive. Give the salad a gentle stir after 20 minutes and taste a small piece of pasta. You want it to be creamy and flavorful. If you think it needs more acid, add a squeeze of lemon juice. If you want it saltier, add a generous pinch of flaky salt. Just remember that flavors will continue to develop, so resist the urge to over-season the first time.

To serve, give the cold chicken spinach pasta one more gentle toss so the dressing is evenly distributed. Transfer it to a large serving bowl or individual meal prep containers. If you are storing for the week, divide the salad into airtight glass or plastic containers and press a piece of parchment paper directly onto the surface before sealing — this prevents a skin from forming. Garnish each portion with an extra sprinkle of Parmesan cheese and a few fresh spinach leaves if you want a pretty, restaurant-style look. This salad is meant to be eaten cold, straight from the fridge, but you can also let it sit at room temperature for 10 minutes before serving to take the chill off. It is an ideal make-ahead dinner, picnic side dish, or packed lunch. Stored properly, it stays delicious for up to 4 days.