• 1 pound Fettucini
  Boil the pasta in a stockpot with plenty of water until it is al dente, Lift the pasta insert out and run the pasta under cold water, occasionally moving it around with your hand until it's cold. Set it aside.
• 1 pound Cooked chicken, 1 Tomato, 2 tablespoon Sun-dried tomatoes, 2 tablespoon Green onion
  Cut the chicken into bite-size pieces. Cut the tomato into small pieces. If your sun-dried tomatoes are not already chopped, then chop those as well. Chop the green onion, using mostly the green part.

Make the dressing

• 1/4 teaspoon Dry mustard, 2 tablespoon White wine vinegar, 1/2 teaspoon Tuscan Sunset, 1/4 teaspoon Salt, 1/4 teaspoon Black pepper
  While you are wating for the pasta to cool off, make the dressing. Put towel under a small bowl to stabalize it. Put the dry mustard in the bottom of the bowl and add the vinegar. Add the Tuscan Sunset, salt, and black pepper. Whisk it and let it sit for about 5 minutes so the herb blend can absorb moisture.
• 1/3 cup Olive oil
  Pour the measurement of oil into a glass or cup so that you can pour it. You may or may not use all of it.
• With the whisk in one hand and the olive oil in the other, start dripping the olive oil into the vinegar mixture, whisking the whole time. DO NOT POUR IT IN ALL AT ONCE. Continue dribbling and whisking until the mixture emulsifies and looks creamy.
• 1/8 teaspoon Sugar
  Taste it for seasoning. You could add sugar at this point if it seems bitter to you.
• 2 tablespoon Parmesan
  Add the shredded parmesan and set the dressing aside.

Assemble the Salad

• 2 tablespoon Parmesan
  Put the pasta in a large pasta serving bowl. Add the chicken, tomatoes, sun-dried tomatoes, and green onions. Toss together. Pour the dressing over and sprinkle the shaved parmesan on top.
• 2 tablespoon Basil
  Roll the basil leaves tightly, and using a pair of scissors, slice them over the salad.
• Serve the salad with crusty Italian bread and white wine. Enjoy!