Carole's Pasta Salad with Basil Vinaigrette

• 4 each garlic cloves large
• 2 tablespoons basil dried
• 1 1/2 teaspoons sugar
• 1 tablespoon dry mustard
• 3 tablespoons lemon juice fresh
• 6 tablespoons red wine vinegar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper freshly ground
• 1 1/4 cups olive oil
• 2 each zucchini halved lengthwise
• 6 ounces pasta, fusilli
• 3 each chicken breast halves, boneless, skinless cubed
• 2 each tomatoes medium, diced
• 3 each scallions, spring or green onions
• 12 each greek olives black
• 1/4 cup pine nuts toasted
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated fresh

1. Mince garlic in a food processor.
2. Add 1 1/2T basil, sugar, mustard, lemon juice, 2 teaspoons salt and 1 teaspoon pepper.
3. Process 10 seconds.
4. With the machine running, drizzle in oil until slightly thickened.
5. The vegetables and chicken will dilute the intense flavor of the dressing.
6. Makes 1 3/4 cup
7. Steam zucchini 1 minute and drain.
8. Cool under running water.
9. Cook pasta al dente, cool under running water, drain and dry.
10. In separate bowls, toss chicken, zucchini, pasta and tomatoes with 1/4 cup dressing each.
11. Gently combine chicken, zucchini, pasta and green onions.
12. Adjust seasonings and dressings to taste.
13. Spoon salad onto a platter.
14. Sprinkle tomatoes, olives and pine nuts on top.
15. Pass cheese separately.

garlic, basil, sugar, mustard, lemon juice fresh, red wine vinegar, kosher salt, black pepper, olive oil, zucchini, pasta, chicken breast halves, tomatoes, scallions, greek olives, nuts, parmesan

Taken from recipeland.com/recipe/v/caroles-pasta-salad-basil-vinai-38691 (may not work)