Ingredients
Vinaigrette:
1 bunch cilantro (stems removed)
2 cloves garlic
1 T. chopped red bell
1 t. thyme
1 t. red wine vinegar
2 t. dijon mustard
1 c. olive oil
1 t. sugar
1 t. salt
1/2 t. black pepper
Salad:
1 green and red bell pepper, diced
1 c. chopped celery
1 bunch fresh dill, chiffonade
1 T olive oil
1 1/2 c. mayonnaise
1 1/2 c. picante sauce
1-2 lb. cooked chicken breasts, cubed (depending how meaty you’d like it.)
2 lbs. shell pasta, cooked
1 c. fresh parmesan
Preparation
Place all ingredients for vinaigrette in blender. Set aside. Mix together salad ingredients, except for parmesan cheese. Add vinagrette and mix well. Stir in parmesan right before serving.
