lilbopeep
06-28-2011, 04:37 PM
Peep's Pasta Salad (no mayo)
2 (approx 1.5 lb) large B/S chicken breast - cubed small
For the chicken marinade:
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
Pasta and Veggies:
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)
For the dressing:
Oil of choice Oil (EVOO, canola oil, flaxseed oil or a combo of each) - to taste
Red wine vinegar - to taste
Dry spices (to taste) for dressing:
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
Optional dressing ingredients (I have been using the Amore Brand tubes of paste but you can use fresh or dried herbs or canned/bottled anchovies if you prefer):
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.
Cooked 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.
Tastes even better cold the second day.
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/pasta_salad.jpg
2 (approx 1.5 lb) large B/S chicken breast - cubed small
For the chicken marinade:
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
Pasta and Veggies:
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)
For the dressing:
Oil of choice Oil (EVOO, canola oil, flaxseed oil or a combo of each) - to taste
Red wine vinegar - to taste
Dry spices (to taste) for dressing:
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
Optional dressing ingredients (I have been using the Amore Brand tubes of paste but you can use fresh or dried herbs or canned/bottled anchovies if you prefer):
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.
Cooked 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.
Tastes even better cold the second day.
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/pasta_salad.jpg