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Cook'n with Betty Crocker 
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Chicken Pasta Salad with Pesto Dressing |
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Serves: 4 Print this RecipeDressing: 2 cups spinach fresh leaves, stemmed and washed 1/3 cup olive oil 1/3 cup vegetable oil 1 rib celery sliced 2 cloves garlic crushed 1 tablespoon parsley fresh chopped 1/2 teaspoon salt 1 teaspoon basil dried basil* or 1/2 cup fresh leaves, chopped 1/8 teaspoon black pepper freshly ground 1/2 cup parmesan cheese grated * Part two. 2 cups pasta shells cooked 3 cups chicken cooked, cubed Leaf lettuce, washed and crisped Pitted black olives Thinly sliced red pepper or pimiento Parmesan cheese Grated Place all dressing ingredients except cheese in bowl of blender or food processor and process until mixture is well blended. Pour into bowl and add Parmesan cheese. Salad: *Place macaroni shells and chicken in bowl. Add about 1/2 dressing and toss until ingredients are well coated, adding more dressing if necessary. (Any remaining dressing can be frozen to be served with pasta later.) Refrigerate; serve on lettuce leaves. Garnish with olives and pepper or pimiento. Sprinkle with Parmesan cheese. * If using dried basil increase fresh parsley to 2 tablespoons. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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