1 Tbsp italian seasoning, or your own mixture of basil, oregano, marjoram, & thyme
1/3 c dried onion
2/3 c olive oil
1/2 c sugar
1 c red wine vinegar
3 boneless skinless chicken breast, cooked and shredded
16 ozs cork screw pasta, cooked, drained & cooled
1 cucumber, diced
2 c fresh broccoli, chopped
1 c mozzarella cheese, shredded
Combine seasoning, onion, oil, sugar and vinegar and set aside. Toss remaining ingredients together in a large bowl. Blend vinegar mixture if possible, or stir vigorously, then add to pasta mixture. Let salad chill for a few hours (best over night) to let the pasta soak up the sauce flavors, if time allows. Be sure to stir up everything before serving.
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