Carole's Pasta Salad with Basil Vinaigrette

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients


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 breas	cooked	chicken breast halves, boneless and 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

Directions

Mince garlic in a food processor.

Add 1 1/2T basil, sugar, mustard, lemon juice, 2t salt and 1t pepper.

Process 10 seconds.

With the machine running, drizzle in oil until slightly thickened.

The vegetables and chicken will dilute the intense flavor of the dressing.

Makes 1 3/4c.

Steam zucchini 1 minute and drain.

Cool under running water.

Cook pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with 1/4 cup dressing each.

Gently combine chicken, zucchini, pasta and green onions.

Adjust seasonings and dressings to taste.

Spoon salad onto a platter.

Sprinkle tomatoes, olives and pine nuts on top.

Pass cheese separately.

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Member Review

Brownie Bottom Cheesecake

I doubled this recipe and made it into more of a brownie-style recipe than a cheesecake, and it got rave reviews! I make a traditional fudge sauce to go over it (composed of marshmellows, evaporated milk, sugar, and milk chocolate chips). It's a rather plan looking dessert, so you may want to add some type of garnish, but the taste is so rich and luxurious that you don't want to pass this one up!

Reviewed by Janiac02