Basil Vinaigrette
4 large Garlic cloves
2 tbsp Dried basil
1 1/2 tsp Sugar
1 tbsp Dry mustard
3 tbsp Fresh lemon juice
6 tbsp Red wine vinegar
2 tsp Kosher salt
1 tsp Freshly ground black pepper
1 1/4 cup Olive oil -----------------------
2 Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 medium Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 cup Toasted pine nuts
1/2 cup Grated fresh parm cheese
|
|
Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard, lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the machine running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 3/4c.
Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry.
In separate bowls, toss chicken, zucchini, pasta and tomatoes with 1/4 cup dressing each. Gently combine chicken, zucchini, pasta and green onions. Adjust seasonings and dressings to taste. Spoon salad onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately.
Posted to MM-Recipes Digest V4 #165 by Carole <caroleru@tp.net> on Jun 27, 97
|
|
