Basil Vinaigrette 4 lg Garlic cloves

2 T Dried basil

1 1/2 t Sugar

1 T Dry mustard

3 T Fresh lemon juice

6 T Red wine vinegar

2 t Kosher salt

1 t Freshly ground black pepper

1 1/4 c Olive oil

------------------------ 2 ea Zucchinis, halved lengthwise

(cut into 1/2-in. pieces) 6 oz Dried fusilli (curly noodles)

3 Cooked chicken breast 1/2s

(skinned, boned,1/2-in cubes 2 md Tomatoes, diced

3 Green onions, chopped

12 Black Greek olives

1/4 c Toasted pine nuts

1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard, lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the machine running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 3/4c. Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry. In separate bowls, toss chicken, zucchini, pasta and tomatoes with 1/4 cup dressing each. Gently combine chicken, zucchini, pasta and

green onions. Adjust seasonings and dressings to taste. Spoon salad onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately.