Best Ever Pasta Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups rotelli pasta
• 1 cup vegetable oil
• 1/2 cup white wine vinegar
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried dill weed
• 1 teaspoon salt
• 2 teaspoons prepared Dijon-style mustard
• 1/4 cup minced pimento
• 2 tablespoons minced capers
• coarsely ground black pepper to taste
• 1 green bell pepper, seeded and diced
• 1/2 pound Havarti cheese, diced
• 4 green onions, diced
• 4 boneless chicken breast halves - cooked, cooled and cubed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the rotelli pasta, and cook until tender, about 10 minutes. Drain well, rinse under cool water, and let it cool completely.

2. While the pasta cooks, whisk together the vegetable oil, white wine vinegar, dried tarragon, dried dill weed, salt, Dijon-style mustard, minced pimento, minced capers, and coarsely ground black pepper in a large bowl.

3. Place the cooled chicken cubes, diced green bell pepper, diced Havarti cheese, and diced green onions in a separate bowl and toss to combine.

4. Add the cooled pasta to the dressing and toss until every piece is coated.

5. Fold the chicken, bell pepper, cheese, and green onions into the dressed pasta until evenly mixed.

6. Taste the salad and adjust the black pepper and salt as needed.

7. Cover the bowl and refrigerate for at least 1 hour so the flavors blend and the salad chills thoroughly before serving.

8. Stir the salad gently once more before serving cold.