Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.

In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto until smooth.

Cut the tomatoes in half and dice your bell pepper and set aside. In a large salad bowl, add the cooked pasta, spinach, chicken, tomatoes, and bell pepper.

Sprinkle parmesan cheese and pour the dressing on top, toss well to coat.

Garnish with more parmesan cheese and freshly cracked black pepper. Serve and enjoy!

Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. It can be served cold. You can freeze for up to 3 months.