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Pasta/Potato: Garlicky Pasta Chicken Salad

Source of Recipe

www.idunno4recipes.com


List of Ingredients

6 whole heads fresh garlic
3/4 cup olive oil
4 sprigs rosemary (optional)
1 tablespoon fresh rosemary or 1 tsp. dried
1/4 cup fresh basil leaves
8 ounces corkscrew pasta, cook and drain
2 cups cooked chicken, cut into strips
1/2 cup sliced green onions
1/2 cup fresh grated parmesan cheese
2/3 cup chopped walnuts


Recipe

Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.

Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375ºF oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces.