Recipe: Chicken Pasta Salad

2 # penne pasta
2 Tablespoons olive oil
4 cups broccoli florets
3 (6-oz. each) skinless, boneless chicken breasts
Salt and pepper to taste
1 cup toasted pine nuts
2 cups chopped tomatoes
1 cup dressing (recipe follows)
Lemon juice to taste
1 1/2 cups chopped parsley

Bring a large pot of water to a boil. Add salt to taste, then pasta. Cook according to package directions until pasta is tender but not mushy.

Drain pasta, then rinse with cold water to chill; allow to drain. Remove pasta to a bowl and toss with olive oil to coat evenly. Reserve pasta in refrigerator.

Cook broccoli in boiling water to cover for 2 minutes or until crisp-tender. Drain and rinse with cold water to stop the cooking drain again and reserve.

Rinse chicken and pat dry. Season to taste with salt and pepper. Grill chicken over medium-hot coals or under a hot broiler. Cool completely and slice into 1/4-in. thick pieces.

Toast pine nuts at 300 for 3 to 5 minutes or until they just begin to turn golden. Be careful not to burn.

Toss together the paste, broccoli, chicken and tomatoes. Add 1 cup dressing, or enough to evenly coat ingredients, and mix well. Adjust seasonings to taste, adding a squeeze or two of lemon juice, if desired. Refrigerate for at least an hour before serving.

Garnish with toasted pine nuts and parsley. Makes 8 servings.

DRESSING:

In medium mixing bowl, combine 1/4 teaspoon garlic powder, 1 Tablespoon Dijon-style mustard and 1/4 teaspoon dry mustard. Whisking constantly, slowly add 1 3/4 cups vegetable oil, 3/4 cup red-wine vinegar and 2 Tablespoons balasmic vinegar, alternating oil and vinegars until mixed. If desired, use food processor. Add 1/4 teaspoon basil, 1/4 teaspoon oregano, and salt and pepper to taste. Whisk in 2 Tablespoons mayonnaise and 2 Tablespoons fresh lemon juice. Makes 2 3/4 cups.