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Chicken Pasta Salad with Dijon Vinaigrette
450 g pasta twists (fusilli)
350 g cooked chicken, diced
1 medium red pepper, diced
1 medium green pepper, diced
1 red onion, diced
1 75 g can black olives, drained, pitted, halved
125 g Mozzarella cheese, grated
50 g fresh parsley, chopped
2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
175 ml olive oil
Cook the pasta, drain and cool in running water. In a large bowl,
toss all the salad ingredients. In a small bowl, whisk all the
dressing ingredients except the oil until the salt dissolves, then
gradually whisk in the oil. Toss with the salad. If possible,
refrigerate for 2 hours or longer to let the flavours mingle, then
toss again before serving.
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Pasta 22