Mardi Gras Pasta Salad

[Modemouth]

Mardi Gras Pasta Salad



1 lb. tri-colored pasta (for a healthy alternative, try whole-wheat pasta)
1 cup broccoli florets, fresh
2 boneless chicken breasts, cubed
2 celery stalks, sliced
2 carrots, sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/4 green bell pepper, diced
2 green onions (scallions) cut into pieces
8 oz. shelled sweet peas, frozen or fresh
2 cups fresh tomatoes (grape or cherry) cut in halves
8 oz. can ripe olives, sliced
3-4 Tbsp. cilantro
3/4 cup sesame seeds, toasted
1/2 cup chopped walnuts
1/2 cup dried cranberries
Miss Ruth’s All Natural Seasoning, to taste (no salt is preferred) if you can find it.
raspberry vinegarette dressing as needed to coat pasta
2 Tbsp. flaxseed
1 head Romaine lettuce to garnish the plate
3-4 Tbsp. olive oil to sauté chicken breasts until tender


PREPARATION
Cook pasta according to package directions.
Sauté chicken in olive oil until juices run clear.
Blanch the peas and set aside. Mix all ingredients together in a large bowl and toss.