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Categories:Viewed: 16 - Published at: 9 months ago
Ingredients
- 4 ounces angel hair pasta
- 13 lb green beans
- 13 lb snow peas
- 13 lb asparagus (or any combination equaling 1 pound)
- 2 cups shredded cooked chicken
- 1 cup halved california ripe olives
- 13 cup olive oil
- 12 cup pine nuts
- 1 tablespoon minced garlic
- 1 12 teaspoons bottled red pepper flakes
- 6 tablespoons white wine vinegar
- 14 teaspoon salt
Method
- Break up pasta coils a bit then cook in boiling water as package directs, about 7 minutes.
- Cut beans and snow peas into julienne strips and asparagus diagonally into 1-inch lengths.
- Drop beans and asparagus into boiling water, cook 1 minute then drain and run under cold water.
- (Snow peas are not cooked).
- Combine pasta, chicken, vegetables and olives in salad bowl.
- For dressing, heat olive oil in small skillet, add pine nuts and toast 2 minutes or until light golden.
- Remove from heat then add garlic, pepper flakes, vinegar and salt (quickly placing lid over to prevent splattering).
- Pour dressing over salad and toss to coat.
