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Pasta Salad With Chicken and Pine Nuts

List of Ingredients





Yields 8 servings

2 lbs. penne pasta
2 Tbls. olive oil
4 cups broccoli florets
3 (6 oz.) skinless, boneless chicken breasts
Salt and pepper to taste
1 cup toasted pine nuts
2 cups chopped tomatoes
Lemon juice to taste
1 1/2 cups chopped parsley

DRESSING:
1/4 tsp. garlic powder
1 Tbls. Dijon mustard
1/4 tsp. dry mustard
1 3/4 cups vegetable oil
3/4 cup red wine vinegar
2 Tbls. balsamic vinegar
1/4 Tsp. basil
1/4 tsp. oregano
Salt and Pepper to taste
2 Tbls. mayonnaise
2 Tbls. fresh lemon juice

To prepare salad:
Bring a large pot of water to a boil. Add salt to taste, then pasta. Cook until pasta is tender, but not
mushy, according to package directions.

Drain pasta, then rinse with cold water to chill the pasta; allow to drain. Remove pasta to a bowl and
toss with olive oil to coat evenly. Reserve pasta in refrigerator.

Cook broccoli in boiling water to cover for 2 minutes or until crisp-tender. Drain and rinse with cold
water to stop cooking. Drain again, and reserve.

Rinse chicken and pat dry. Season to taste with salt and pepper. Grill chicken over medium-hot
coals or under hot broiler. Cool completely and slice into 1/4" thick pieces. Toast pine nuts at 300
degrees for 3-5 minutes until they just begin to turn golden - be careful not to burn. Set aside.

To prepared dressing:
In medium mixing bowl, combine garlic powder, Dijon mustard and dry mustard, Whisking
constantly, slowly add vegetable oil, red wine vinegar and balsamic vinegar, alternating oil and
vinegars until mixed. If desired, use food processor. Add basil, oregano and salt and pepper. Whisk
in 2
Tbls. mayonnaise and 2 Tbls. fresh lemon juice. Store in refrigerator.

Yield 2 3/4 cups dressing. Only 1 cup is necessary for the recipe - use the rest for other purposes.

To assemble salad:
Toss together pasta, broccoli, chicken and tomatoes. Add 1 cup dressing or enough to evenly coat
ingredients and mix well. Adjust seasonings to taste, adding a squeeze or two of lemon juice if
desired. Refrigerate for at least one hour before serving. Garnish with toasted pine nuts and
parsley.

Recipe