Red Pepper Pasta With Smoked Chicken

• 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

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

yes, oregano, cumin, red pepper, red wine vinegar, soy oil, red pepper, black olives, chicken, green onions, frozen corn, fresh parsley, freshly cracked black pepper, cheddar cheese, fresh green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903351 (may not work)