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Chicken Vegetable Pasta Salad Recipe
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Ingredients
8 ounces tri color spiral pasta, cooked
1 1/2 cups chicken, cooked, cubed
1 1/2 cups broccoli flowerets, blanched
1 jar artichoke hearts (6 1/2 ounce jar)
12 cherry tomatoes, halved
1 red bell pepper, cut into strips
1/2 cup green onions, chopped
1 can black olives, drained (3 1/2 ounce can)
DRESSING:
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried dill weed
1/4 teaspoon tarragon
salt and pepper, to taste
1/2 cup Mayonnaise
1/2 teaspoon basil
1/2 teaspoon oregano
Directions
Combine pasta, chicken, broccoli, artichokes, tomatoes, bell pepper, onion and olives. Mix dressing in blender. Toss with pasta mixture and refrigerate. Toss with 1/2 C grated fresh Parmesan cheese before serving.
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