May 31, 2009

Chicken Pasta Salad

1 8-oz package shell pasta
1 tablespoon vegetable oil
1 jar marinated artichoke hearts
½ cup Italian salad dressing (e.g. Bernsteins)
2 ½ tablespoons cider vinegar (I use some balsamic)
1 cup mayonnaise
Salt and pepper to taste
1 cup cooked asparagus (cut into pieces)
½ cup frozen peas (thawed)
½ cup olive slices
1 clove garlic
Cooked chicken, cut into small pieces

Cook pasta according to directions (add oil to the water). Drain and cool slightly. In large bowl, add artichoke marinade to pasta. Blend mayonnaise, Italian dressing, vinegars, salt and pepper, and garlic. Chop artichoke hearts and add to pasta. Pour dressing mixture over all. Gently stir in veggies, olives, and chicken. Refrigerate overnight. Mix lightly before serving. Serves 10 to 12.