Pasta and Vegetable Salad with Chicken

• 12 lb vermicelli
• 12 cup light olive oil
• 12 cup wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic or 1 teaspoon garlic powder
• 10 medium mushrooms
• 1 cup broccoli floret, blanched
• 1 12 cups snow peas, blanched or 1 package frozen snow peas, thawed
• 12 cherry tomatoes or 1 red bell pepper, chopped
• 2 cups chicken, cubed (can be left out for vegetarian)
• 12 cup pinole nuts (pine) (optional)

1. Cook vermicelli as directed on box.
2. Drain.
3. Place in large bowl.
4. Whisk well oil, vinegar, mustard and garlic until well blended.
5. Pour 1/3 of dressing on mushrooms, broccoli, peas, tomatoes or peppers.
6. Stir and chill 3 hours in separate bowl.
7. When ready to serve add chicken and nuts.

vermicelli, light olive oil, wine vinegar, mustard, clove garlic, mushrooms, broccoli floret, snow peas, tomatoes, chicken, pinole nuts

Taken from www.food.com/recipe/pasta-and-vegetable-salad-with-chicken-4177 (may not work)