Grilled Chicken Pasta Salad
For the salad:
8 oz bowtie pasta
1 lb. broccoli, cut into florets
1 red pepper, diced
1 pint grape or cherry tomatoes
1 C corn kernels
1 lb boneless, skinless chicken
Cook the pasta according to the package directions. Add
the broccoli to the cooking pasta about 4-2 minutes before the pasta finishes cooking
to make sure it is crisp tender. Meanwhile grill the chicken until cooked
through. Drain the pasta and broccoli and run it under cool water to stop the cooking
process. Set aside to cool thoroughly. Chop cooked chicken. Combine everything
together in a large bowl and toss with the dressing before serving.
For the dressing:
1/2 C vegetable oil
1/4 C olive oil
1/3 C white vinegar
4 garlic cloves, minced or crushed
2 Tbs. Dijon mustard
6 basil leaves, chopped finely
Whisk all the ingredients together and pour over salad.
