Chilled Chicken Asparagus Pasta Salad

• 1 box whole wheat fetuchini 1.5 lb fresh asparagus
• 2 zuchini, sliced into 1/4 inch strips
• 2 small/medium red bell peppers (chopped)
• 6 green onions (thin slices)
• 2 cups cherry tomatoes (cut in half)
• small can of chopped black olives
• 4 cups grilled chicken breasts
• 2/3 cup Parmesan cheese
• salt and pepper to taste
• Basil Sauce to taste
• Basil Sauce
• 1/4 c. fresh basil (chopped)
• 1 clove garlic (chopped)
• 2 eggs (may use egg substitute)
• 1 tsp. dry mustard
• 1 tsp lemon juice
• 1 tsp. salt
• 1 TBS. Red wine vinegar
• 1/2 c. fat free sour cream
• 1/2 c. olive oil

1. Cook the fetuchini and drain. Blanch the asparagus. Combine all the ingredients for the salad except the Basil Sauce.
2. For the Basil Sauce:
3. In a blender of food processor combine the basil and garlic and blend for a couple of minutes. Add the eggs and the next four ingredients. Blend. Add the sour cream and oil and blend until you get a smooth texture.
4. Pour the Basil Sauce over the salad until you have the desired moistness. Toss and chill until ready to serve.

whole wheat fetuchini, zuchini, red bell peppers, green onions, cherry tomatoes, black olives, chicken breasts, parmesan cheese, salt, basil, basil sauce, fresh basil, clove garlic, eggs, dry mustard, lemon juice, salt, red wine vinegar, sour cream, olive oil

Taken from www.epicurious.com/recipes/member/views/chilled-chicken-asparagus-pasta-salad-1206125 (may not work)