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Napoli Chicken Pasta Salad




Source of Recipe


Internet


List of Ingredients




Salad
1 (12 ounce) package Gemelli, Rotini or Penne pasta
2 tablespoons salt
3 cups Oregon grown chicken, cooked and diced or
4 skinless, boneless chicken breast halves, grilled and sliced
3 slices Prosciutto, small diced
1 cup fresh cherry tomatoes, halved
1 jar marinated artichoke hearts (6 oz.), drained and cut in half
1 cup sweet bell peppers, mixed colors, julienne sliced
3/4 cup small Kalamata olives, pitted
1 cup fresh mozzarella cheese, diced
1/2 cup red onion, julienne sliced
1/2 cup fresh cut basil, julienne sliced
1/4 cup drained capers

Dressing
2 tablespoons Dijon style mustard
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 garlic clove, minced
1/4 cup red wine or sherry vinegar
2/3 cup olive oil
Salt and pepper to taste

Garnish
Basil leaves
Lemon slices



Recipe



In a large pot, bring 5 quarts water to a boil. Add 2 tablespoons salt and pasta. Cook until al dente, about 8 minutes. Drain and rinse with cold water. Place pasta into a large bowl and add the rest of the salad ingredients. In a small bowl combine the ingredients for the dressing. Add to salad and toss to combine. Season with salt and pepper if necessary. Garnish with basil leaves and lemon.