Chicken Penne Pasta Salad with Toasted Pine Nuts Source: Daily Breeze food section. Wednesday, 11/2/94 Yields 8 servings 2 lbs. Penne pasta 2 Tbsp. Olive oil 4 cups Broccoli florets 3 (6 oz.) Chicken breasts, skinless and boneless Salt and pepper to taste 1 cup Pine nuts, toasted 2 cups Tomatoes, chopped Lemon juice to taste 1 1/2 cups Parsley, chopped Dressing: 1/4 tsp. Garlic powder 1 Tbsp. Dijon mustard 1/4 tsp. dry mustard 1 3/4 cups Vegetable oil 3/4 cup Red wine vinegar 2 Tbsp. Balsamic vinegar 1/4 tsp. Basil 1/4 tsp. Oregano Salt and Pepper to taste 2 Tbsp. Mayonnaise 2 Tbsp. Fresh lemon juice To prepare salad: Bring a large pot of water to a boil. Add salt to taste, then pasta. Cook until pasta is tender, but not mushy, according to package directions. Drain pasta, then rinse with cold water to chill the pasta; allow to drain. Remove pasta to a bowl and toss with olive oil to coat evenly. Reserve pasta in refrigerator. Cook broccoli in boiling water to cover for 2 minutes or until crisp- tender. Drain and rinse with cold water to stop cooking. Drain again, and reserve. Rinse chicken and pat dry. Season to taste with salt and pepper. Grill chicken over medium-hot coals or under hot broiler. Cool completely and slice into 1/4" thick pieces. Toast pine nuts at 300 degrees for 3-5 minutes until they just begin to turn golden - be careful not to burn. Set aside. To prepare dressing: In medium mixing bowl, combine garlic powder, Dijon mustard and dry mustard, Whisking constantly, slowly add vegetable oil, red wine vinegar and balsamic vinegar, alternating oil and vinegars until mixed. If desired, use food processor. Add basil, oregano and salt and pepper. Whisk in 2 tablespoons mayonnaise and 2 tablespoons fresh lemon juice. Store in refrigerator. Yield 2 3/4 cups dressing. Only 1 cup is necessary for the recipe - use the rest for other purposes. To assemble salad: Toss together pasta, broccoli, chicken and tomatoes. Add 1 cup dressing or enough to evenly coat ingredients and mix well. Adjust seasonings to taste, adding a squeeze or two of lemon juice if desired. Refrigerate for at least one hour before serving. Garnish with toasted pine nuts and parsley.