Grilled Chicken Pasta Salad

INGREDIENTS: 

For the Chicken: 

• 2 tbsp. Botticelli Everyday Cooking Extra Virgin Olive Oil 
• 2 boneless, skinless chicken breasts 
• 1 tsp. Italian seasoning 
• ½ tsp garlic powder 
• ½ tsp paprika 
• Salt and pepper to taste 

For the Salad: 

• 12oz bowtie pasta 
• 1 cup diced cucumber 
• 1 cup halved cherry tomatoes 
• 1 cup mozzarella pearls 
• ½ cup diced yellow bell pepper 
• ½ cup shredded carrots 
• ¼ cup grated Parmesan 
  

For the Dressing: 

• ¼ cup Botticelli Finishing Extra Virgin Olive Oil 
• 2 tbsp fresh lemon juice 
• 1 tbsp Dijon mustard 
• 1 tsp honey 
• 1 tsp Italian seasoning 
• ½ tsp garlic powder 
• Salt and pepper to taste

PREPARATION:

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside to cool. 
2. Brush the chicken with the cooking EVOO and season with Italian seasoning, garlic powder, paprika, salt, and pepper.  
3. Grill over medium-high heat for 5-6 minutes per side, or until cooked through. Rest for 5 minutes before cutting into bite-sized pieces. 
4. Make the dressing by whisking together the ingredients for the dressing.  
5. Then begin assembling the pasta salad. In a large bowl, add the pasta, grilled chicken, mozzarella pearls, tomatoes, cucumbers, bell peppers, carrots, and parmesan. Pour over the dressing and toss until evenly coated. Refrigerate for at least 30 minutes before serving. 
6. For best results, make the day before to let the flavors marinate.

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