Spinach Pasta Salad

From Taste of Home June/July 1998


4 cups torn fresh spinach
4 cups cooked spiral pasta
4 cups cubed cooked chicken
2-1/2 cups sliced celery
2 cups green grapes, halved
1 cup fresh snow peas
1 medium tomato, chopped
3 green onions, sliced
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon finely chopped onion

DIRECTIONS
In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately. Yield: 12-16 servings.