CHICKEN- VEGETABLE PASTA SALAD W/ PECANS
½ lb vermicelli
1 cup garlic-based vinaigrette dressing, divided
10 fresh mushrooms, sliced
1 cup broccoli florets, blanched
10 oz package frozen peas, cooked and drained
12 grape tomatoes
2 cups cooked chicken, cut into bite-sized pieces
1/3 cup chopped fresh basil
1/3 cup chopped pecans, toasted
1. Cook pasta until al dente; drain.
2. In a large bowl, toss pasta with 1/3 cup dressing. Cool and chill, covered, at least three hours.
3. In separate bowl, toss vegetables with remaining dressing. Cover and chill at least three hours.
4. When ready to serve, add chicken to pasta and toss. Add vegetables, basil and nuts; toss well.
*For great color, try using yellow and red grape tomatoes.
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