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12 ounces Mendicino Rainbow Pasta (corkscrew pasta)

1 Tablespoon olive oil

1/4 Cup mayonnaise

1/4 Cup sour cream

1/2 Cup marinated artichokes

1/4 Cup parmesan cheese

1 lemon — juiced

1 clove garlic

1/2 Cup chicken — cubed

1/2 Cup broccoli florets

1/4 Cup red bell pepper

2 Tablespoons sliced olives

2 Tablespoons fresh basil — chopped

salt and pepper — to taste

Boil pasta until tender (4-6 minutes), rinse immediately with cold water and add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke , parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta and the last 5 ingredients. Toss together with dressing.

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