“The Fiery Italian” Pasta Salad In A Spicy, Tomato-Basil Vinaigrette, With Shaved Parmesan, Dry Salami, Grilled Chicken, Artichoke Hearts And Toasted Pine Nuts

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The Cozy Apron
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1 cup cooked and cooled bow-tie pasta, drizzled lightly with oil to prevent sticking

2 chicken tenderloins, cooked and sliced into small strips

4 slices of Italian dry salami, sliced into strips

¼ cup artichoke hearts, chopped (frozen and thawed)

1-2 tablespoons kalamata olives (pitted), sliced

1 tablespoon toasted pine nuts

1 tablespoon julienned fresh basil leaves

2 tablespoons shaved parmesan cheese

Spicy, Tomato-Basil Vinaigrette

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