Shanny

I've been making this for years with regular angel hair. It's a killer pasta salad, and it's such a wonderful summer meal, I just couldn't give it up, so this is my first attempt with Dreamfields. We're having company for the weekend, so if it does spike me, the others can clean it up & I won't be tempted!

So far I can tell you it's the same splendid concoction of flavors/textures, but my meter will give us the true verdict in about 45 minutes. (See results below recipe)

Chicken Pasta Salad

8 oz. sliced fresh mushrooms
2 or 3 tbsp. lemon juice
6 or 8 oz. Dreamfields spaghetti or angel hair pasta
1 1/2 oz. olive oil
2 1/2 tbsp. white wine vinegar
1 tsp Dijon mustard
1/2 cup mayonnaise
1/4 tsp. cayenne
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup green onion tops
1/2 cup chopped celery
1/4 tsp. paprika
2 cups cooked chicken meat, diced or shredded *

* I mix both light and dark meat chicken in this, and dice it fairly small - maybe 3/8" cubes.

Pour lemon juice over mushrooms. Set aside.

Cook pasta according to directions, but I usually reduce the designated Dreamfields cooking time by two full minutes.

While pasta cooks, whisk together olive oil & white wine vinegar. After draining the pasta, pour oil/vinegar over hot cooked pasta and set aside to cool - tossing a time or two as it cools.

Combine mustard, mayonnaise, cayenne, salt & black pepper. Add onion tops, celery, chicken and mushrooms. Sprinkle with paprika & toss to mix well. Add pasta and toss again to distribute evenly.

Chill several hours or overnight.

Remove from refrigeration about 30 minutes before serving & check for seasoning.

Well, this is interesting . . . I started at 131, ate 1/2 cup of the salad, and 45 minutes later I'm 119. Will this goofy disorder never stop yanking us around?!

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