One of these is a chicken pasta salad, which we enjoyed this evening, I highly recommend it; accompanied by a glass of your favourite white it is heavenly!
Here is the recipe:
Grilled Chicken Pasta Salad
3 boneless skinless chicken breasts (450g/1 lb.)
3 T. vegetable oil
3 T. red wine vinegar
1 T. water
1 T. Dijon mustard
2 green onions, chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp each pepper and granulated sugar
4 cups fusilli pasta
1 each red (or yellow) and green pepper, chopped
3 tomatoes, seeded and chopped
¼ cup red or sweet onion
1/3 cup fresh basil
Grated Romano Pecorino cheese to taste
Place chicken in shallow dish. In small bowl, whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; remove 2 T. and brush over chicken. Let stand for 10 minutes.
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 8 to 10 minutes or until chicken is no longer pink inside. Slice diagonally into thin strips.
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and cool under cold water; drain well. In bowl, combine pasta, chicken, red and green peppers, tomatoes, onion and basil. Toss with remaining dressing. Sprinkle with grated cheese.
Makes 4-6 servings: