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Cook the pasta according to packet instructions, then drain and leave to cool.
Halve the cherry tomatoes, halve the cucumber lengthways and chop into pieces, and finely dice the red onion.
Roughly chop the chicken into bite sized pieces and grate the parmesan, then set both to the side as you make your dressing.
Combine all the dressing ingredients in a blender until smooth.
To a large salad bowl, add the cold pasta with the chopped tomatoes, cucumber and red onion, plus the chicken and the spinach. Grate over the parmesan and toss everything together until combined. Eat immediately or keep in the fridge for easy weekday lunches.