Number of servings :
Type of meal : | Salads | Salads
Special diet :
150 mL (2/3 cup) sour cream
75 mL (1/3 cup) olive oil
30 mL (2 tbsp) lemon juice
30 mL (2 tbsp) minced basil or 10 mL (2 tsp) dried basil, crumbled
30 mL (2 tbsp) minced parsley
5 mL (1 tsp) minced oregano or 2 mL (1/2 tsp) dried oregano, crumbled
2 mL (1/2 tsp) salt
0.5 mL (1/8 tsp) black pepper
250 g (8 oz) rotelli, fusilli, or other corkscrew pasta
625 mL (2 1/2 cups) cubed cooked chicken breasts (about 470 g/15 oz)
1 small zucchini, cubed
1 small tomato, seeded and diced
2 stalks celery, chopped
Chopped walnuts for garnish (optional)
In a large bowl, whisk the sour cream, olive oil, lemon juice, basil, parsley, oregano, salt, and pepper.
In a large saucepan, cook the pasta according to package directions until al dente. Drain but do not rinse.
Add the pasta, chicken, zucchini, tomato, and celery to the dressing and toss to coat. Refrigerate, tightly covered, for at least 4 hours. Will keep for up to 24 hours.
Serve cold or at room temperature, sprinkled with walnuts, if desired, accompanied by Italian bread, olives, and cucumber sticks.
Serves 4 as an entrée, 6 to 8 as a side dish.
Imported on 2011-01-20 16:41:26 — Original ID:214