Recipe - Chicken-Pasta Salad With Roasted Red Pepper D

FOR THE DRESSING
1 7 ounce jar sweet red peppers
drained
One fourth cup Olive oil
3 tablespoon White wine vinegar
ds Cayenne pepper
One fourth teaspoon Salt

FOR THE SALAD
One half pound Penne or small pasta shells
2 cup Diced cooked chicken
12 Cherry tomatoes; halved
Fresh basil or parsley for
garnish
Lettuce leaves

Make the dressing: In a blender container of food
processor bowl, combine all ingredients and process
until nearly smooth. Chill for up to one day.

Make the salad: Prepare pasta as directed on label.
Drain in colander and rinse under cold running water.
Let drain foir 5 to 10 minutes. In a large bowl,
combine pasta, chicken and dressing, tossing to coat,
Garnish with tomatoes and basil or parsley.
Refrigerate until serving time. Serve at room
temperature or slightly chilled in a lettucelined
dish.

Nutritonal info per serving: 452 cal; 26g pro, 50g
carb, 17g fat(33%) Exchanges per serving: 1.2 veg, 2.8
bread, 2 meat, 2.7 fat

Source: Miami Herald, 8/17/95
format: Lisa Crawford, 8/4/96
Posted to MMRecipes Digest V3 #211

Date: 04 Aug 96 19:26:42 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM