Well, after all that talk of India last week, I thought I’d shift continents and offer you another Italian recipe. We have fully embraced summer here in Orlando, and this is a great summer salad. 

1/2 C. toasted pine nuts
1 pd. (500g) of a short pasta (think farfalle or penne)
4 C. shredded chicken–sometimes I boil some on the stove, sometimes I just use the meat from a rotisserie-cooked chicken
1/2 C. diced red bell pepper
1/2 C. diced yellow bell pepper
1/2 red onion, very thinly sliced
2 T. drained capers (we like the smaller ones for this salad)
1/2 t. salt
1/4 t. freshly ground black pepper

Dressing:
1/2 C. olive oil
1/4 C. red wine vinegar
1/4 C. honey
1/4 t. salt
1/4 t. freshly ground black pepper

Whisk dressing together and set aside.  Cook pasta in heavily salted water.  When al dente, drain and place in large bowl.  Immediately coat with the dressing mixture.

Add the remaining ingredients and toss well.  Can be served slightly warm, room temperature or chilled.

Buon Appetito!