Tri-Color Fussilli Salad with Basil Pesto, Chicken, Artichokes and Roasted Red Pepper
Can use this salad as an appetizer, entree or side dish. In the summertime my families garden would produce so much basil that we would have to jar it. This allowed us to enjoy it all year long. They became birthday, Christmas and house warming gifts. If you do not have a garden, go to your local farmers market and buy a bushel for jarring or just what you need for this recipe. Either way you will put a smile on your guests face when they taste this dish.
1# tri-color fussilli pasta (already cooked off)
4-4oz. chicken breasts (already cooked off and sliced)
3/4c. artichokes (rinsed and sliced)
1/2c. roasted red pepper (diced)
1/8c. basil pesto (amount can vary depending on your taste)
olive oil (if needed)
kosher salt and black pepper
fresh basil for garnish
lettuce for garnish

1. In a large bowl add the pasta, sliced chicken breast, artichokes, roasted red peppers and basil pesto. With a rubber spatula mix everything in the bowl together, making sure that the basil pesto coats all of the ingredients.
2. If needed add a little bit of olive oil to loosen the salad up. Season with the salt and pepper.
3. Lay lettuce as bead and portion out the pasta salad.
Serves 4-8 depending on the serving size