From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 pound vermicelli or spaghetti

  • 1 cup garlic vinaigrette dressing, divided

  • 10 fresh mushrooms, sliced

  • 1 cup broccoli flowerets, blanched

  • 1 cup green peas, cooked until tender but firm, or

  • 1 (10-ounce) package frozen peas, cooked and drained

  • 12 to 14 cherry tomatoes

  • 2 cups cubed cooked chicken

  • 1/3 cup chopped fresh basil (fresh basil must be used)

  • Optional: 1/3 cup chopped pecans or pine nuts


Cook pasta until al dente and drain.  In a bowl, toss pasta with one-third cup dressing.  Cool and chill, covered, at least three hours.  In a separate bowl, toss vegetables with remaining dressing.  Cover and chill three hours.  When ready to serve, add chicken to pasta and toss.  Add vegetables, basil, and optional nuts, tossing well.

SERVINGS:  6 - 8

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