Rainbow Raditore with Chicken, Broccoli, Red Peppers

12 ounces Mendicino Rainbow Pasta (corkscrew pasta)

1 Tablespoon olive oil

1/4 Cup mayonnaise

1/4 Cup sour cream

1/2 Cup marinated artichokes

1/4 Cup parmesan cheese

1 lemon -- juiced

1 clove garlic

1/2 Cup chicken -- cubed

1/2 Cup broccoli florets

1/4 Cup red bell pepper

2 Tablespoons sliced olives

2 Tablespoons fresh basil -- chopped

salt and pepper -- to taste

Boil pasta until tender (4-6 minutes), rinse immediately with cold water and add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke , parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta and the last 5 ingredients. Toss together with dressing.