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Twistie Pasta Salad With Chicken
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
1 - 2 Tbsp. Dijon mustard or Gulden's
1/4 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
2/3 - 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.
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Pasta 17