Cool Pasta Salad With Fresh Basil Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a great salad full of chicken and basil. It does make a lot, but is easily halved if need be. Great for a light luncheon entree if served on a leafy lettuce with a crusty roll. Some cold sweet tea with lemons & limes, and you've got yourself some REAL FOOD! Read more !! Enjoy! -Kn0x- Ingredients:
6 boneless chicken breasts, grilled or roasted and diced |
1 box (1 lb.) curly-que shaped noodles (i like gemelli) |
2 jars marinated artichoke hearts |
2 avocado, pitted |
1 jar capers, drained |
4 roma tomatoes |
4 scallions |
fresh basil dressing |
1 cup fresh basil |
2/3 cup good olive oil |
1/4 cup red wine vinegar |
juice of one lemon |
garlic clove, crushed |
1 tablespoon dijon mustard |
1/4 tsp cayenne pepper (optional) |
1/2 tsp black pepper |
salt to taste |
Directions:
1. Cook the noodles in a large pot of lightly salted water for 8 minutes. I like to add a bit of olive oil to the water for boiling.
2. Rinse noodles in cool water immediately to stop cooking process. You're going for an al dente' texture with the noodles.
3. Chop the avocado, artichokes (drained), tomatoes and scallions.
4. Toss into the bowl with above ingredients.
5. For the dressing: Blend everything in a small-bowl food processor until uniform consistency is achieved. Toss with salad ingredients.
6. Best when chilled for a few hours before eating.
7. Enjoy!!
8. NOTE: If you're making this ahead of time, wait until last minute to add the avocado. Just chop it up before you leave, toss it in some lemon juice, keep it cool in a Tupperware container and add it to the salad at the venue. Avocado likes to go bad pretty quickly!! -Kn0x-
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