Make the dressing: In a blender container of food processor bowl, combine all ingredients and process until nearly smooth. Chill for up to one day.
Make the salad: Prepare pasta as directed on label. Drain in colander and rinse under cold running water. Let drain foir 5 to 10 minutes. In a large bowl, combine pasta, chicken and dressing, tossing to coat, Garnish with tomatoes and basil or parsley. Refrigerate until serving time. Serve at room temperature or slightly chilled in a lettuce-lined dish.
Nutritonal info per serving: 452 cal; 26g pro, 50g carb, 17g fat(33%) Exchanges per serving: 1.2 veg, 2.8 bread, 2 meat, 2.7 fat
Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211
Date: 04 Aug 96 19:26:42 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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