Ingredients:

½ package Stonewall Kitchen Fusilloni Pasta*

1 Jar Robert Rothschild Farm Buffalo Bleu Cheese Dip*
Dean Jacob’s Sea Salt And Black Peppercorn*
2 cups chicken, cooked and chopped (Option: rotisserie chicken

3-4 cups romaine lettuce, chopped
1 cup celery, chopped
1 cup carrots, chopped
½ cup red pepper, chopped

Prepare pasta as directed and rinse with cold water until pasta is completely cooled. Drain very well and place into a large bowl. Add chicken and vegetables to pasta, tossing gently. Carefully dress the salad with Buffalo Bleu Cheese Dip. Add the Sea Salt and Black Peppercorn to taste. Chill for 30 Minutes before serving. If making ahead, reserve a small amount of dip to toss with the salad just before serving.

Serve with Toschi Chardonnay* and garlic bread topped with Pelago Valley’s Garlic seasonings*

*Products available in the Little Traveler Gourmet Rooms