Parmesan Chicken Pasta Salad
Recipe from: Crème de Colorado Cookbook

2 cups cooked chicken cubed
1/4 pound fettucini, or other pasta, cooked al dente and drained
1/4 cup virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 cup chopped celery
1/4 cup shopped green bell pepper
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup small broccoli flowerets
1/2 cup sliced black olives
1/2 sliced carrots
1 cup frozen peas, thawed
1/4 cup slivered almonds

1/4 cup red wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
Juice of 1/4 lemon
1/4 cup virgin olive oil
1/4 cup water

Toss chicken and pasta with olive oil and cool. Add Parmesan cheese and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.

To serve, add celery, green pepper, green onions, mushrooms, broccoli, olives, carrots, peas, and almonds.

Combine all dressing ingredients except water in lidded jar and shake well; add water and shake again. Pour over salad and toss thoroughly.

A zesty pasta salad that is perfect teamed with Italian cheese sticks.

YIELD: Serves 6-8