"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Vegetable Pasta Salad Recipe

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This recipe for Chicken and Vegetable Pasta Salad, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 28, 2007


1/4 c each ; water, olive oil
3 tbsp each; red wine vinegar, safflower oil
1 tbsp dijon mustard
2 tsp sugar
1 tsp pepper
1/4 tsp salt
3 oz blue cheese, crumbled
2 c each; small broccoli flowerets, small cauliflower flowerets, 1/3 inch thick slices of carrots, diced mushrooms, diced cook chicken
4 oz pasta
1 c red onion, diced
1 small red pepper, diced
1 c loosely packed fresh basil leaves, shredded

Dressing; combine ingredients in small jar. Gently shake to combine. Can be made a day ahead and refrigerated. Shake before using.
Salad; Bring large pot of salted water to boil. Blanch each vegetable separately by dropping it into boiling water, then scooping it out after just a few seconds with a slotted spoon. Rinse broccoli under cold running water to lock in color. Return water to the boil blanching next vegetable. After vegetables are blanched, cook pasta according to instructions on package. To refrigerate overnight, wrap vegetables and pasta, tossed in a little oil separately. To finish, toss dressing with chilled pasta, blanched vegetables, mushrooms, chicken, onion, red pepper and basil leaves. Refrigerate about 2 hours. Can also be made a day ahead and refrigerated, be sure to hold the mushrooms, broccoli and basil until at least 2 hours before serving, the salad will be much more attractive. Toss before serving.




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