Recipe - Caroles Pasta Salad With Basil Vinaigrette

Basil Vinaigrette
4 lg Garlic cloves
2 tablespoon Dried basil
1 One half teaspoon Sugar
1 tablespoon Dry mustard
3 tablespoon Fresh lemon juice
6 tablespoon Red wine vinegar
2 teaspoon Kosher salt
1 teaspoon Freshly ground black pepper
1 One fourth cup Olive oil

2 Zucchinis, halved lengthwise
(cut into 1/2in. pieces)
6 ounce Dried fusilli (curly noodles
3 Cooked chicken breast 1/2s
(skinned, boned,1/2in cubes
2 md Tomatoes, minced
3 Green onions, chopped
12 Black Greek olives
One fourth cup Toasted pine nuts
One half cup Grated fresh parm cheese

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 One fourth 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 MMRecipes Digest V4 #165 by Carole caroleru@tp.net on Jun 27,
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