Judy’S Own Chicken Salad

• 8 ounces, weight Mini Farfalle (bowties) Pasta
• 10 ounces, weight Cooked Chicken, Cubed
• 1 jar Chopped Pimentos, Drained, 2 Oz.
• 1/3 cups Chopped Green Bell Pepper
• 1/3 cups Chopped Sweet Onion
• 1 can Sliced Black Olives, 2.25 Oz.
• 1 Tablespoon Chopped Fresh Basil, Divided
• 1 Tablespoon Chopped Fresh Parsley, Divided
• 8 ounces, fluid Light Italian Dressing
• 2 ounces, fluid Extra Virgin Olive Oil
• 1/4 cups Finely Grated Parmesan Cheese
• 2 Tablespoons Dry Vegetable Seasoning, Such As McCormick
• 1 teaspoon Freshly Ground Black Pepper

1. Bring a large pot of water to a boil. Add salt and the pasta. Cook until al dente, about 10 minutes. Drain, set aside to cool.
2. Meanwhile, combine the next 5 ingredients (chicken through olives). Add half of the basil and half of the parsley.
3. In another bowl, whisk together the Italian dressing, olive oil, cheese, seasoning, and black pepper.
4. Toss the chicken mixture with the pasta. Top with the dressing. Toss to combine. Garnish with the remaining basil and parsley. Cover and refrigerate until ready to serve.
5. COOK'S NOTE: If desired, substitute the fresh basil and parsley with 1 teaspoon each of dried herbs.

pasta, chicken, pimentos, green bell pepper, sweet onion, black olives, fresh basil, fresh parsley, italian dressing, olive oil, ubc, vegetable seasoning, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/judye28099s-own-chicken-salad/ (may not work)