INGREDIENTS
1 box Fleur di lis Pasta, cooked al dente' & drained
1 lb. blackened or grilled chicken tenders, sliced (or 1 lb. blackened or boiled shrimp)
1- 6 oz. jar marinated artichoke hearts, drained & chopped
1/2 container (4 oz.) pitted black olives, whole or sliced (reserve a few for garnishing)
1/3 jar spiced herb garlic cut in large pieces, found at Fresina's
1 yellow bell pepper, thinly sliced (julienned) (or 1 jar roasted yellow bell peppers, sliced)
Gold cherry tomatoes, cut in half – (reserve 5 halves for garnishing)
1/4 cup yellow onion, finely chopped
1 cup Pecorino Romano Cheese, freshly grated
Cracked black pepper to taste
1/2 jar Fresina's "Bianco" Pasta Dressing
4-6 boiled eggs, sliced (for garnishing)
PROCEDURE
- Gently toss all ingredients together with pasta. Check for seasonings and add salt if needed. For a little extra "kick" you can add some crushed red pepper
- Garnish top, arranging reserved gold cherry tomato halves & whole black olives in the center.
- Place sliced boiled eggs around outside rim of serving bowl. Add additional Romano cheese & cracked black pepper on top
- Note: The above ingredients will give you the "Black & Gold" colors. You can get creative and add other items of choice such as banana peppers, baby pickled corn, yellow squash, or black beans which will also add the colors needed.
