Chicken Pasta Salad Nicoise
|Ziti pasta/Other short tubular pasta||3⁄4 Pound|
|Green beans||1⁄2 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar/Red wine vinegar||3 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Crushed red pepper||1⁄4 Teaspoon|
|Diced cooked chicken||3 Cup (48 tbs)|
|Red onion||1 Small|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped basil/1 teaspoon dried basil||3 Tablespoon|
|Anchovies with capers||2 Ounce|
1. In a large pot of boiling salted water, cook pasta 8 minutes. Add green beans and boil until beans are crisp-tender and pasta is tender but still firm, 4 to 5 minutes longer. Drain into a colander and rinse under cold running water; drain well.
2. Meanwhile, in a large bowl, whisk together olive oil, vinegar, mustard, garlic, hot pepper, and salt. Add pasta and green beans, chicken, red onion, olives, parsley, and basil. Toss to mix well.
3. Spoon salad into a shallow serving bowl. Garnish with tomatoes and anchovies.