Ingredients
- 1 lemon (juiced)
- 1 clove garlic
- 150 gr mendicino rainbow pasta
- 85 gr artichokes (marinated)
- 70 gr chicken cubed
- 60 ml sour cream
- 60 ml mayonnaise
- 45 gr broccoli florets
- 34 gr bell pepper (red)
- 20 gr parmesan cheese
- 18 gr olives (sliced)
- 16 ml olive oil
- 4 gr basil (fresh chopped)
Boil pasta until tender (4-6 minutes), rinse immediately with cold water and add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke , parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta and the last 5 ingredients. Toss together with dressing.
