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
4/4 cup red wine vinegar
5/2 tsp. salt
6/4 tsp. pepper
7/3 - 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.