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(That's right - you can have a vinaigrette with no vinegar!) Classic cooking school vinaigrette recipes specify using a ratio of 3 parts oil to 1 part acid but this is only a guide and will vary depending on the type of oil or acid you use

Add the shredded chicken, chopped onion and celery, crumbled white bread, sage, salt and pepper

For a smoother texture, you can either use very fine crumbles or run the dressing through the food processor for a completely smooth dressing

If chilling, save a little bit of dressing and toss just prior to serving as the pasta tends to absorb the vinaigrette