A recipe and cooking site offering free recipes, free cooking tips

Here’s a delicious departure from the usual summer picnic fare. A great way to put those fresh summer vegetables to good use—in a dish that will be popular with the whole crowd.

Why try? It’s an easy summer meal you can make ahead.

Foodie Byte: You can change out the vegetables easy enough to include celery and cauliflower.

Ingredients

• 3/4 pound cooked penne pasta
• 1 bunch broccoli florets
• 2 medium zucchini, cut into ¼-inch slices
• 1 bunch scallions, thinly sliced
• 1 sweet red pepper, cut into 1-inch slices
• 1 6-ounce can pitted black olives, drained
• 1 2-ounce jar pimientos, drained
• 2 cups chicken breast, cooked and pulled
• 2/3 cup freshly grated Parmesan cheese, divided
• Basil Sauce:
• 1/4 cup minced fresh basil
• 1 garlic clove
• 2 cups mayonnaise
• 1/2 cup sour cream

Preparation

1. Cook pasta according to package directions.
2. Combine vegetables and chicken with pasta. To Make the Basil Sauce, place basil and garlic in food processor or blender and process until minced. Add mayonnaise and sour cream and process for 2 to 3 seconds. Refrigerate until ready to use.
3. Fold in 2/3 Basil Sauce and ⅓ cup cheese.
4. Season with salt and pepper. May be refrigerated up to 24 hours at this point.
5. To serve, add remaining basil sauce, taste and adjust seasoning and sprinkle with remaining cheese.