Chicken And Vegetable Pasta Salad Recipe

• 8 ounce. tricolor fusilli pasta, freshly cooked
• 1 1/2 c. cubed cooked chicken
• 1 1/2 c. broccoli florets, blanched till crisp-tender
• 1 (6 1/2 ounce.) jar marinated artichoke hearts, undrained
• 12 cherry tomatoes, halved
• 1 red bell pepper, cut into strips
• 1/2 c. frzn peas, cooked
• 1/2 c. minced green onions
• 1 (3 1/2 ounce.) can pitted black olives, liquid removed
• 1/2 c. extra virgin olive oil
• 1/2 c. mayonnaise
• 1/3 c. red wine vinegar
• 1 teaspoon dry dill weed
• 1/2 teaspoon dry oregano, crumbled
• 1/4 teaspoon dry basil, crumbled
• 1/4 teaspoon dry tarragon, crumbled
• Salt & pepper
• 1/2 c. grated Parmesan

1. Combine first 9 ingredients in large bowl.
2. Mix oil and next 6 ingredients in blender.
3. Season with salt and pepper.
4. Pour sufficient dressing over salad to season to taste.
5. Sprinkle with Parmesan and toss.
6. Serve, passing any remaining dressing separately.
7. (A delicious way to use leftover chicken.)
8. 4 servings.

pasta, chicken, broccoli florets, cherry tomatoes, red bell pepper, frzn peas, green onions, black olives, extra virgin olive oil, mayonnaise, red wine vinegar, dill, oregano, dry basil, tarragon, salt, parmesan

Taken from cookeatshare.com/recipes/chicken-and-vegetable-pasta-salad-39815 (may not work)