1 lb. rainbow colored pasta swirls, cooked in unsalted water & chilled
2 c. finely minced chicken meat, cooked, skin off
4 red bell peppers, cut julienne
2 yellow bell peppers, cut julienne
2 bunches green onions, sliced thin
1/4 c. grated Parmesan cheese
2 cloves garlic, minced
1/2 c. red wine vinegar
2 tbsp. fresh chopped basil

Combine all ingredients together and marinate overnight. On a 12" dinner plate lined with radicchio lettuce, center 1 cup of pasta salad on plate. Garnish with fresh miniature vegetables and edible flowers. Serve promptly.