| | 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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| 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 |
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