Ingredients
The following ingredients have 4 Servings
- 1 pound Campanelle Pasta
- 3 cups Rotisserie Chicken (cooled and pulled into bite-size pieces)
- 1 1/2 cups grilled Asparagus (cooled and cut into thirds)
- 1 1/2 cups roasted Broccoli (cooled and cut in bite-sized pieces)
- 1 1/2 cups grilled Yellow Summer Squash (cooled and cut in bite-sized pieces)
- 1 1/2 cups Tricolor Grape Tomatoes (cut in half)
- 1 cup Celery (thinly sliced, include leaves)
- 1 cup crumbled Feta
- 1 bunch Basil (roughly chopped)
- 1 cup Extra Virgin Olive Oil
- 1/3 cup freshly squeezed Lemon Juice
- Zest from 3 Lemons
- 1 1/2 tablespoons Dijon Mustard
- 2 tablespoons Sugar
- 2 tablespoon Salt (to taste)
- 1 tablespoon freshly ground Black Pepper (to taste)
Instruction
- Prepare pasta according to package directions. Drain in colander or strainer and rinse well under cold water. Drain again. Set aside, still in colander or strainer, to drain completely and cool.
- In a small bowl, whisk all dressing ingredients together. Set aside.
- In a large bowl, layer all salad ingredients.
- Drizzle prepared dressing over top of salad. Toss to mix thoroughly.
- Serve cold.
