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Old 04-06-2009, 10:57 PM   #1
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Pasta Salad

Pasta Salad

2 lbs Chicken - boneless, skinless breasts - cut into bite sized pieces
Olive oil - enough to cover cut chicken pieces by 1 inch
Fresh garlic - chopped fine - to taste
Fresh oregano - chopped fine - to taste
Fresh parsley - chopped fine - to taste
Salt and ground black pepper - to taste
1 lb. pasta - sm. wagon wheels or sm. shells - cooked in salted water, drained and cooled off in cold water
Fresh string beans - cleaned, cooked in salted water till just tender and cooled off in cold water
Fresh broccoli - raw, cleaned and cut into medium pieces, use stems also
Fresh mushrooms - raw, cleaned and quartered (optional)
Scallions - chop small white and green part

1 or 2 (6 oz) canned Black olives - drained
1 (13 oz) bottle stuffed green salad olives - bottled
1 (24 oz) bottle Zesty Italian dressing or homemade - or to taste

Place chicken, oregano, parsley, garlic, salt, pepper and olive oil in a bowl and let marinate several hours or over night. Cook chicken in the olive oil marinade (add more oil if needed) till fully cooked and no longer pink. Place in large bowl and cool. Add cooked pasta. Add all other ingredients to chicken and stir. Maybe eaten warm. For best flavor allow to chill completely so flavors blend.

My Homemade Salad Dressing:

Grated fresh garlic
Green olive paste
Anchovy paste
Olive oil and/or Canola oil
Red wine vinegar
Chianti wine vinegar (small amount) - optional
Champagne vinegar (small amount) - optional
Maggi seasoning sauce
Garlic powder
Onion powder
Adobo seasoning
Accent (or MSG)
Ground black pepper

Mix all ingredients to taste. Pour over salad.
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