RAINBOW RADITORE WITH CHICKEN, BROCCOLI, RED PEPPERS
12 ounces uncooked Mendicino Rainbow Pasta (corkscrew pasta)
1 tablespoon olive oil
FOR THE DRESSING:
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup marinated artichokes
1/4 cup parmesan cheese
1 lemon, juiced
1 clove garlic
FOR THE SALAD:
1/2 cup cubed cooked chicken
1/2 cup broccoli florets
1/4 cup red bell pepper
2 tablespoons sliced olives
2 tablespoons chopped fresh basil
salt and pepper (to taste)
Boil pasta until tender (4-6 minutes), rinse immediately with cold water and add 1 tablespoon olive oil. Set aside.
TO MAKE THE DRESSING:
In a blender combine mayonnaise, sour cream, artichokes, parmesan, lemon, garlic. Blend until smooth.
TO MAKE THE SALAD:
In large bowl combine pasta and the last 5 ingredients. Toss together with dressing.
Source: Mendicino Pasta Co. |