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  Chicken Pasta Salad
   Poultry
   Kate
   2/3/2008
Ingredients:
8 ounce vermicelli (usually cannot find - use Linguine)
1/2 cup Italian salad dressing
salt & lemon pepper to taste
3 cups cooked chicken, shredded
1 jar marinated artichoke hearts, drained & sliced
1 cup mayo
2 T parsley, chopped
1/3 cup green onions, sliced
1 tsp oregano, crumbled
1 tsp basil, crumbled
1/2 cup Parmesan cheese (always use at least a cup)
Instructions:
1. Cook pasta & drain well. Toss in dressing & season to taste. Cover & marinate overnight.

2. Combine chicken, artichokes, mayo, onions, oregano & basil. Chill overnight.

3. Toss the pasta with the chicken mixture in a large bow. Mix in the parsley & Parmesan & adjust seasonings if necessary.

Keeps well & flavors keep improving.

Serves 4-6
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