Pasta Salad with Chicken and Artichokes

• 1 pound medium-size shell pasta
• 2 tablespoons olive oil
• 1 1/2 cup mayonnaise
• 3 tablespoons lemon juice
• 3 tablespoons chopped parsley
• 1 teaspoon dried parsley
• 3 cups diced cooked chicken
• 1(6 oz) jar artichokes chopped and drained
• Dash tabasco
• 1/4 cup sliced, toasted almonds

Method

Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Al dente is the goal. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil.

Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avocado halves, in tomato cups or on lettuce leaves.

Serves: 6-8 servings.

Contributor: Pat Ciesla

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