Pasta with Basil Vinaigrette -- Emily Smith

Basil Vinaigrette Dressing
(mix in food processor or blender – also I put variation depending… I often add more lemon….)

4 Large garlic cloves

2 T Dried basil

1 ½ t. Sugar

1 T Dry mustard

3 T fresh lemon juice

6 T Red wine vinegar

2 t Salt

1 t. Fresh ground pepper

1 ¼ C Olive oil

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2 Zucchinis, halved lengthwise and cut into ½ in. pieces

12 oz Dried fusilli (curly noodles or bow-ties, or whatever pasta you want)

3 Cooked chicken breasts, skinned boned and ½ in cubes

2 Med. Tomatoes, diced – or sweet cherry tomatoes

3 Green onions, chopped

12 Black olives

1 green or yellow pepper

½ C Grated fresh parm cheese

Mince garlic in food processor. Add basil, sugar, mustard, lemon juice, salt and pepper. Process 10 seconds. With machine is running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 ¾ C.

Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with ¼ cup dressing. Gently combine chicken, zucchini, pasta and green onions. Adjust seasonings and dressing to taste. Spoon salad onto platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately. (I usually just mix it all in)