Creamy Chicken and Spinach Pasta Salad

Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to cool, then set aside.

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth.

Add the cooled cooked chicken to the dressing and stir to coat.

Gently fold in the cooked and cooled pasta.

Add the roughly chopped fresh spinach to the bowl.

Toss everything together until the spinach is well incorporated and the pasta and chicken are evenly coated with the creamy dressing.

Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.