The ORC

CONTAINS

Printer Friendly Version
Image Not Available

Italian Chicken and Pasta Salad

From the Kitchen of P. C. Saiya,
2002-07-18
This recipe was invented to please my pasta-loving husband. It makes an excellent lunch or summer dinner entree.
Prep Time:
 30 minutes

Cook Time:
  

Categories:
 American
 Salad

Yields:
 2 quarts

Ingredients

112-ounce package radiatore or rotini pasta, cooked
4cups cooked chicken, cubed
1cup grape tomatoes, whole
1(5.75-ounce) can jumbo black olives, halved
1(13.75-ounce) can artichoke hearts, quartered
1 yellow, orange, or red pepper, diced
1/4cup chives, snipped
1(16-ounce) jar mayonnaise,
3tbsp red wine vinegar,
1clove garlic, minced
2 anchovy filets, chopped
1/2cup fresh basil leaves, chopped
salt and pepper, to taste

Equipment

  • Blender or food processor

Directions

  1. Cook the pasta according to package instructions for al dente, or firm to the bite.
  2. Drain and rinse pasta in cold water to halt cooking process. Set aside to cool.
  3. Mix next 6 salad ingredients in a large bowl, stirring gently. Add cooled pasta. Stir and set aside.
  4. Combine mayonnaise, vinegar, garlic and anchovies in the bowl of a food processor or blender. Blend until smooth.
  5. Add fresh basil to dressing and pulse several times to blend basil.
  6. Add to salad mixture and stir gently to coat all ingredients with dressing.
  7. Serve immediately or refrigerate.