Carole's pasta salad with basil vinaigrette

4 Servings

Ingredients

Quantity Ingredient
Basil Vinaigrette
4 larges Garlic cloves
2 tablespoons Dried basil
1½ teaspoon Sugar
1 tablespoon Dry mustard
3 tablespoons Fresh lemon juice
6 tablespoons Red wine vinegar
2 teaspoons Kosher salt
1 teaspoon Freshly ground black pepper
1¼ cup Olive oil ----------------------
2 Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 ounces Dried fusilli (curly noodles
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 mediums Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
¼ cup Toasted pine nuts
½ cup Grated fresh parm cheese

Directions

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard, lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the machine running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with ¼ cup dressing each. Gently combine chicken, zucchini, pasta and green onions.

Adjust seasonings and dressings to taste. Spoon salad onto a platter.

Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately.

Posted to MM-Recipes Digest V4 #165 by Carole <caroleru@...> on Jun 27, 97

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