chicken pasta salad with roasted capsicum dressing

Cut chicken into small bite-size pieces. Cook pasta until just tender. Drain well. Combine chicken and pasta in a large bowl and drizzle with 2 tablespoons olive oil. Let cool. Add olives, tomatoes, parsley and gently combine. Make roasted capsicum dressing and gently stir into pasta. Season to taste with salt and freshly ground black pepper.

Roasted Capsicum Dressing-
Puree garlic in a processor. Add capsicum and process until smooth. Add egg yolks and blend. While the processor is running, slowly pour in olive oil through the feed tube. When sauce becomes thickened, stop machine and add salt and chilli sauce. Blend briefly to combine. Store any extra dressing not used for the salad in the refrigerator for up to 5 days.