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Delicious blend
of fresh flavors...
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½
lb |
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vermicelli |
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1
cup |
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garlic-based vinaigrette dressing,
divided |
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10
fresh |
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mushrooms, sliced |
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1
cup |
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broccoli florets, blanched |
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10
oz |
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package frozen peas, cooked and drained |
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12
grape |
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tomatoes |
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2
cups |
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cooked chicken, cut into bite-sized
pieces |
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1/3
cup |
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chopped fresh basil |
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1/3
cup |
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chopped pecans, toasted |
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1 |
Cook pasta
until al dente; drain. |
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2 |
In a large
bowl, toss pasta with 1/3 cup dressing. Cool and
chill, covered, at least three hours. |
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3 |
In separate
bowl, toss vegetables with remaining dressing.
Cover and chill at least three hours. |
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4 |
When ready
to serve, add chicken to pasta and toss. Add
vegetables, basil and nuts; toss well. |
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Servings: 8 |
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Cooking Tips |
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*For great color,
try using yellow and red grape tomatoes. |
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