Pasta Salad with Chicken & Artichokes
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta shells
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
mayonnaise
|
|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
parsley leaves
dried |
|
| 3 | cups |
chicken
cooked, diced |
|
| 6 | ounces |
artichokes
chopped |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | each |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta shells
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 355 | ml |
mayonnaise
|
|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 5 | ml |
parsley leaves
dried |
|
| 7.1E+2 | ml |
chicken
cooked, diced |
|
| 173.4 | ml/g |
artichokes
chopped |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | each |
almonds
toasted |
*
|
Directions
Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
Drain well and rinse with cold water.
Shake out excess water and toss pasta with oil.
Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl.
Add mayonnaise mixture, chicken, artichokes and tabasco.
Toss well.
Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.
