Chicken Vegetable Pasta Salad Recipe

  • 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)
  • 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
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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