Grilled Chicken Pasta Salad

📝 Ingredients

• 1 pound chicken breasts or tenders (I prefer tenders)
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 2 cloves crushed garlic
• 2 tablespoons fresh basil (chopped (or 1 tablespoon dried))
• 2 tablespoons fresh oregano (chopped (or 1 tablespoon dried))
• 1 Tbsp Dijon mustard
• 1 Tbsp cider vinegar
• 3/4 c light olive oil
• 1 pound bow tie pasta
• 1 10 ounce carton cherry tomatoes, halved
• 1 cup grated Parmigiano Reggiano cheese

👨‍🍳 Instructions

1. 1--- For the Chicken: ---
2. 2Place chicken in a ZipLock bag and add marinade ingredients. Shake so all the chicken is covered. Marinate in the fridge for 30 minutes or longer. Grill chicken on both sides (165 degrees F internal temp). You can also grill using a George Foreman grill and cook for about 6-7 minutes.
3. 3Allow the chicken to cool a little and then slice into thin strips against the grain.
4. 4--- For the dressing: ---
5. 5Mix all dressing ingredients together in a medium bowl. Set aside.
6. 6--- For the Pasta: ---
7. 7In a large pot, cook pasta in salted boiling water until al dente (tender but firm). Drain off water and place pasta in a bowl with ice water. Once the pasta is cold, drain off water (let it sit in the strainer for about 5 minutes to dry well).
8. 8To a large bowl, add pasta, tomatoes, cheese, and chicken. Drizzle dressing over the top and then toss until combined. Place covered in the refrigerator until ready to serve.