Parmesan Pasta Salad

By JJCR

Ingredients

• Dressing:
• 2 cups cubed cooked chicken
• 1/4 lb fettucine, cooked al dente and drained
• 1/4 cup olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/4 tsp. garlic powder
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1/4 cup sliced green onions
• 1/4 cup sliced mushrooms
• 1/2 cup small broccoli flowerets
• 1/2 cup sliced black olives
• 1/2 cup sliced carrots
• 1 cup frozen peas, thawed
• 1/4 cup slivered almonds
• 1/4 cup red wine vinegar
• 1/8 tsp freshly ground black pepper
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 3/4 tsp. dried tarragon
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 tsp. worcestershire sauce
• 1 1/2 tbsp. mustard
• juice of 1/4 lemon
• 1/4 cup virgin olive oil
• 1/4 cup water

Preparation

Step 1

Toss chicken an fettucini with olive oil and cool. Add parmesan and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.

To serve, add celery, green pepper, green onions, mushrooms, broccoli, olives, carrots, peas and almonds. Combine all dressing ingredients except water in lidded jar and shake well; add water and shake again. Pour over salad and toss thoroughly.

A zesty pasta salad that is perfect teamed with italian cheese sticks.

6-8 servings.

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