8 oz. pkg. vermicelli
1 1/2 c. LaMartinique Famous French Dressing or Garlic Vinaigrette
10 fresh mushrooms, sliced
1 c. broccoli floweretes, blanched slightly
10 cherry tomatoes, cut in half
2 c. cooked, cubed chicken
1/3 c. fresh basil or 1 1/2 tsp. dried
1/3 c. pine nuts, toasted or 1/3 c. sunflower seeds
Salt & pepper to taste

Cook pasta and add 1/2 cup dressing and toss. Let cool for 3 hours in refrigerator. Place remaining dressing in another bowl and add broccoli, mushrooms and tomatoes. Stir and chill. When ready to serve, add chicken to pasta and toss. Then add vegetables, basil and nuts. Toss and enjoy. Make early in the day to serve in evening.