2 cups fusilli or rotelle pasta
15 medium ripe olives, sliced thin
1/2 small red or white onion sliced in rings and quartered
1/2 medium red or green pepper, thinly sliced or chopped
4 to 6 artichoke hearts thinly sliced and halved
1 cup sliced mushrooms
3/4 cup 98% fat free turkey breast or chicken, cut in small pieces
1/4 cup fresh grated parmesan cheese
Dressing:
1/2 cup plus two tablespoons fat free white or red wine vinaigrette dressing
1 small clove garlic, pressed or minced
1 tsp. extra virgin olive oil
1/2 tsp. crumbled oregano
1/2 tsp. crumbled or 2 tbs. fresh chopped basil
fresh ground pepper to taste
1. Cook pasta without salt & oil according to package directions. Drain and cold rinse.
2. Mix dressing in small bowl.
3. In large bowl add cooled pasta with olives, onion, peppers, artichokes, mushrooms, chicken or turkey, and Parmesan cheese.
4. Gently toss 3/4 of dressing with pasta mixture. Refrigerate salad and remaining dressing until chilled, 2-3 hours. Just before serving, toss salad with remaining dressing.
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