Friday, 2 May 2008

Tomato Basil Chicken Pasta Salad

8 - 12 oz cooked chicken cut
   into chunks
8 - 12 oz rotini, or bowtie pasta
Salt - for pasta cooking water
3/4 - 2 c caesar dressing
4 oz sundried tomatoes in oil,
   chopped
1/2 can artichoke hearts -
   chopped roughly
1/2 c basil pesto
1/2 can large black olives,
   sliced, drained
1/2 c romano cheese - grated
chives finely minced
8 - 12 cherry tomatoes,
   chopped


  • Cook pasta to al dente, according to package directions.
  • Strain in a colander, and rinse briefly with cold water to cool the pasta. 
  • Allow to drain thoroughly.
  • Place pasta into a large bowl together with half of what you feel would be enough caesar dressing, then add all remaining ingredients mixing gently to combine. 
  • Add more dressing as desired. 
  • Refrigerate till chilled.