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Chicken Pasta Salad

1/2 lb. vermicelli, cooked & drained
1/2 cup lemon garlic dressing
2 cups chicken, cooked & cubed
10 fresh mushrooms sliced
1 cup broccoli florets, blanched
1 zucchini, cut small cubes
1 green pepper, finely chopped
12 pimento-stuffed green olives, sliced
3 tablespoons red wine vinegar
10 cherry tomatoes, cut into fourths
1/8 cup fresh basil (optional)

In a large bowl toss the pasta with the lemon garlic dressing; cover
and chill at least 3 hours. In another bowl toss chicken, mushrooms,
broccoli, zucchini, green pepper and olives with red wine vinegar;
cover and chill for 3 hours. When ready to serve add chicken and
vegetable mixture to pasta; toss with tomatoes and basil.
6 to 8 servings.

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