2 boneless skinless chicken breasts or 2 pkgs. crab (your choice)
dried herbs: dill, oregano, roasted garlic and herbs
1 (16 oz.) pkg. tri-colored rotini (Barilla)
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, diced
1 bulb garlic, minced
1 (6 oz.) can black olives, sliced (I use jumbo)
3 slices medium cheddar cheese, cubed (1/4-inch thick)
1/2 cup mayonnaise
salt and pepper, to taste

If you choose the chicken, coat the chicken in extra virgin olive oil (EVOO) and sprinkle on salt, pepper, dill, oregano, and roasted garlic and herbs on both sides of the chicken. You can either cook them on the stove or you can barbecue them. Cook until the chicken is firm.

If you choose the crab, I suggest getting the crab legs and cutting them into cubes.

Put the chicken in the refrigerator to chill.

Boil the pasta according to package directions.

While the pasta is boiling, dice up the yellow and orange bell pepper, green onions and mince the garlic. With an egg slicer, slice the black olives. Cut about three pieces of cheese 1/4-inches thick. Cube the cheese. Once the chicken is cool cube up the chicken into bite size pieces.

When the pasta is al denté, drain and immediately rinse in cold water until the pasta is cold. Stir the pasta occasionally until it is almost completely dry.

When the pasta is drained add it to the same pan that you cooked it in, combine all ingredients except the mayonnaise. Once everything is thoroughly mixed, put 1/2 cup mayonnaise on top. Before mixing the mayonnaise in with everything; add the dill, oregano, salt, pepper and roasted garlic and herb seasonings on top of the mayonnaise. Mix the mayonnaise in with everything. Add more seasonings to taste.

Note: You can also add more mayonnaise for a creamier consistency.

Enjoy!!

Submitted by: Nikki