Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

Salad:
20 ounce package refrigerated cheese tortellini
1 (9 oz.) bag fresh baby spinach
1 (6 oz.) bag craisins
1 (6 oz.) pkg. crumbled feta cheeseSliced red onion
22 oz. bag of chicken strips
3 or 4 Tbs. Butter
¼ C. grated parmesan cheese
1 clove of garlic, Minced


Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
1/8 teaspoon each Salt and pepper
3/4 cup olive oil


Directions:
1. Cook Chicken strips with butter, parmesan cheese and garlic.

2. While the chicken is cooking, cook tortellini in boiling water according to the package directions. Drain and toss with a teaspoon of olive oil to keep from sticking. Let cool in colander.

3. In a large bowl, toss all the salad ingredients together after the pasta has cooled a little. *


4. For the dressing, add all of the dressing ingredients and process until completely combined and smooth. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

* You may also just do individual bowls.