TWISTIE PASTA SALAD WITH CHICKEN (RFC - Diana Hamilton 5/19/98)

1 lb twisties (aka rotini)

2 cups chicken breast, cooked and diced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

3/4 cup red onion diced (or other mild onion)

3 oz. can black olives, drained and halved

4 oz. shredded mozzarella

2 oz. chopped parsley

Dijon Vinaigrette:

1 - 2 Tbsp. Dijon mustard or Gulden's

1/4 cup red wine vinegar

1/2 tsp. salt

1/4 tsp. pepper

2/3 - 3/4 cup olive oil

Cook rotini, drain and cool in running water. In a large bowl, toss all
salad ingredients. In a small bowl, whisk all dressing ingredients except
oil until salt dissolves, then gradually whisk in oil. Toss with salad. If
possible, refrigerate for a couple hours or longer to let flavors mingle,
then toss again before serving.

Makes a large bowl good for picnics, halves well.

In article >, "Ed Grabau and Pam
Jacoby" <pjjehg @frontiernet.net> wrote:

> TWISTIE PASTA SALAD WITH CHICKEN (RFC - Diana Hamilton 5/19/98)

Saints preserve us!! Hi, Pam!! Hi, Ed!!!
Where've you been? (if you reply by email, my new addy is munged -- yu
can figure it out.)
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."