Marinated Green Bean and Potato Salad

1 ½ pounds green beans, uncooked
4 cups boiled potatoes, sliced
3 Tbs. scallions, sliced
2/3 cup vinaigrette dressing
1/3 cup sour cream
1/3 cup mayonnaise
Salt & pepper
1/3 cup black olives, sliced

String and cut off ends of beans. Cut into 2 inch pieces and cook in boiling salted water for 20 minutes or until done, but still firm. Combine drained beans with potatoes, scallions and vinaigrette dressing. Refrigerate for several hours or overnight. Drain off most of the excess marinade and toss with the remaining ingredients.

Chilled Pasta and Chicken Primavera

½ pound vermicelli
1 ½ cups Vinaigrette dressing
15 fresh mushrooms, sliced
1 ½ cups Chinese pea pods, blanched
2 cups tomatoes, peeled, seeded,
and coarsely chopped

3 cups cooked chicken, cut into chunks
3/4 cup pine nuts, roasted
1/3 cup fresh basil, chopped
¼cup fresh parsley, chopped

Cook the pasta in boiling water according to the package directions until just tender. Drain and transfer to a mixing bowl. Toss the pasta with one-third of the vinaigrette dressing and chill for at least three hours. In a separate bowl, mix the mushrooms, Chinese pea pods and tomatoes with the remainder of the dressing and chill. When ready to serve, combine the pasta and vegetables, add the chicken, pine nuts, parsley and basil and toss once more.