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    SALAD:Napoli Chicken Pasta Salad

    Source of Recipe

    billk54 at rc

    Recipe Introduction

    Use half ranch and half caeser for dressing.

    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.

 

 

 


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