Chicken and Pasta Salad with Basil Mayonnaise

Adapted from 365 Ways to Cook Pasta

1 lb medium shells, radiatore, or mostaccioli
2 cups mayonnaise, or 1 cup mayonnaise and 1 cup low-fat yogurt
3 Tbsp Aunt Vera's Italian Red Wine Vinegar
1/2 cup fresh basil, chopped
2 anchovies, drained and chopped
1 garlic clove, chopped
Freshly ground black pepper
3 cups cooked cubed DLM Chicken
1 cup celery, sliced
1 cup red or green bell pepper, diced
1 cup carrot, thinly sliced
1 cup small cherry tomatoes
1/3 cup green onions, sliced and trimmed
1/4 cup Italian flat-leaf parsley, chopped

Cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 15 minutes; drain. Rinse with cool water and drain again.

In a food processor, purée the mayonnaise (and yogurt, if using), vinegar, basil, anchovies, and garlic until blended. Salt and pepper to taste. In a large bowl, combine mayonnaise with pasta, chicken, celery, peppers, carrots, cherry tomatoes, green onions, and parsley. Toss to blend.

Makes 8 servings

Allergy Warning: Contains MilkContains EggsContains WheatContains Soy

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