Katiecooks
New member
Ingredients:
1/2 pound vermicelli or spaghetti
1 C garlic vinegrette dressing, divided
10 fresh mushrooms, sliced
1 C broccoli flowerettes, blanched
1 C green peas, cooked until tender, or
1 (10 oz.) pkg. frozen peas, cooked and drained
12 to 14 cherry tomatoes
2 C cooked, cubed chicken
1/3 C chopped fresh basil (basil must be fresh)
Optional: 1/3 C chopped pecans or pine nuts
Directions:
Cook pasta until al dente and drain. In a bowl, toss pasta with 1/3 C dressing. Cool and chill, covered, at least three hours. In a separate bowl, toss vegetables with remaining dressing. Cover and chill three hours. When ready to serve, add chicken to pasta and toss. Add vegetables, basil and optional nuts, tossing well. This is colorful and delicious.
1/2 pound vermicelli or spaghetti
1 C garlic vinegrette dressing, divided
10 fresh mushrooms, sliced
1 C broccoli flowerettes, blanched
1 C green peas, cooked until tender, or
1 (10 oz.) pkg. frozen peas, cooked and drained
12 to 14 cherry tomatoes
2 C cooked, cubed chicken
1/3 C chopped fresh basil (basil must be fresh)
Optional: 1/3 C chopped pecans or pine nuts
Directions:
Cook pasta until al dente and drain. In a bowl, toss pasta with 1/3 C dressing. Cool and chill, covered, at least three hours. In a separate bowl, toss vegetables with remaining dressing. Cover and chill three hours. When ready to serve, add chicken to pasta and toss. Add vegetables, basil and optional nuts, tossing well. This is colorful and delicious.