Red Pepper Pasta With Smoked Chicken - cooking recipe

Ingredients

1 Tbsp. (yes, that's right) finely minced garlic
1 Tbsp. crumbled, dry oregano
1 1/2 tsp. cumin
3/4 tsp. red pepper flakes
1/2 c. red wine vinegar
1 c. soy oil (substitute half olive and half vegetable oil)
3/4 lb. red pepper pasta (if not available, add more red pepper flakes or cayenne)
1 3/4 c. pitted black olives, well drained and cut in half
3/4 lb. boned, smoked chicken, coarsely julienned
1 c. green onions, cut diagonally 1/8-inch thick
1 c. frozen corn, thawed and well drained
1/2 c. fresh parsley, finely chopped
freshly cracked black pepper
3/4 c. Monterey Jack or Cheddar cheese, grated
1 c. fresh green beans, cut diagonally into 1-inch pieces, blanched and refreshed in ice water and well drained

Preparation

Whisk first 6 ingredients together and fold in olives to marinate 8 to 12 hours.
Cook pasta; drain well and toss with olives and dressing.
Let cool to room temperature.
Fold in chicken, green onions, corn and parsley.
Season to taste with pepper.
When ready to serve, spoon into a shallow bowl or platter.
Sprinkle top of salad with the cheese and beans.
Serve at room temperature.
Serves 8 to 10.