CHICKEN/BASIL PASTA SALAD--YUM!

"It's not Fall yet. It's not Fall yet. It's not Fall yet."

I am clicking the heels of my ruby slippers together, and telling myself that, with a fair amount of success. The temperature was over 90 F (32.2 C) yesterday, and very nearly that hot today.

And that means we can still eat summer salads!

Chicken Basil Pasta Salad

Ingredients:

• 12 oz pasta in your favorite fun shape
• 1/2 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups firmly packed fresh basil
• 3 cups chopped very ripe plum tomatoes
• 2-3 cups diced cooked chicken
  
• 3/4 cup freshly grated Parmesan cheese
• Salt
• Freshly ground black pepper
• Fresh basil leaves for garnish

Cook the pasta in 4 quarts water until quite al dente. Drain. Toss with olive oil and lemon juice. Cool, stirring the pasta from time to time to coat.

Add chopped basil, chicken, tomatoes, cheese, and salt and pepper to taste to the pasta. Mix thoroughly, but gently. Serve in a pretty bowl, garnished with fresh basil leaves.

Serves 8 to 10 as a salad, fewer if it's the main dish.

This salad is a lovely thing to pack for one of those late-season picnics, or dinner al fresco, out on the patio or deck. I'm thinking of toasty garlic bread, a nice wine, and good company....Yes. This is exactly the salad for that.