Greek Bow Tie Pasta Salad - cooking recipe

Ingredients

1 lb. pkg. bow tie pasta
1 lb. raw white meat (chicken or turkey, skinless)
6 oz. olive oil
1 Tbsp. chopped fresh garlic
2 to 3 Tbsp. dried basil leaves
1 to 2 Tbsp. dried thyme leaves
1 Tbsp. coarsely ground black pepper
1 tsp. seasoned salt (or more)
1 c. chopped black olives
1 bunch chopped green onions
3 oz. grated Parmesan cheese

Preparation

Cook bow ties in salted water until al dente.
Rinse and leave at room temperature.
Cube raw chicken.
Heat olive oil and cook chicken until just barely done.
Add garlic to the chicken and olive oil mixture after it has been removed from stove as to not burn the garlic.
Allow garlic flavor to permeate chicken for a few moments.
Pour chicken, oil and garlic mixture into pasta. Add all remaining ingredients except Parmesan.
Allow pasta to sit for a few minutes.
The amount of Parmesan added to the pasta depends on how oily the pasta salad is, as the Parmesan is absorbed into the oil.
Too much Parmesan will result in a dry salad.
The salad should be served at room temperature and is best if it is served before it has been refrigerated.