Peep's Pasta Salad (no mayo)
- 2 (approx 1.5 lb) large B/S chicken breast - cubed small
- Fresh oregano (chopped fine) or dry - to taste
- Fresh parsley - chopped fine - to taste
- Ground sea salt - to taste
- Fresh ground black pepper - to taste
- Oil of choice Oil (EVOO, canola oil, flaxseed oil or a combo of each) - enough to nicely coat cubed chicken (and a bit more if needed to sauté)
- 2 large cloves Fresh garlic - chopped fine or grated - or to taste
- 1 lb Wagon wheel pasta (or favorite pasta shape)
- 1 (6 oz) can Pitted Black olives - drained & broken
- 1 (13 oz) bottle stuffed green salad olives - drained
- 2 large Fresh broccoli crowns - raw, cleaned and cut into medium pieces
- 1 (10 oz) box Fresh mushrooms - raw, cleaned and sliced thick
- 1 bunch Scallions - chop small white and green part
- (1/2 lb cleaned, cooked and cooled fresh string beans - optional)
- Oil of choice Oil (EVOO, canola oil, flaxseed oil or a combo of each) - to taste
- Red wine vinegar - to taste
- Granulated Garlic powder
- Onion powder
- Goya Adobo seasoning (spice mix not the chilies paste)
- Accent (or MSG) - optional
- Ground Sea Salt
- Ground peppercorn blend
- Ground Hot red pepper flakes
- Cayenne
- Hungarian hot Paprika
- Anchovy (paste) - to taste
- Italian herbs - to taste
- Combine the marinade ingredients in container large enough to hold marinade and cubed chicken.
- Mix well.
- Add cubed chicken, stir well, cover and refrigerate for several hours or overnight.
- Place chicken AND marinade in heavy pan (add more oil if needed) and sauté till completely cooked.
- Set aside to cool.
- Mix dressing ingredients (to taste) in a bottle (or bowl).
- Shake (or stir well) to combine and set aside to allow flavors to blend.
- Cook pasta in salted water to desired doneness.
- Drain and cool under cold water.
- Clean and prep veggies.
- Place all ingredients in bowl large enough to hold and toss.
- Add dressing and toss well.
- May be served room temp or cooled.
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