Mediterranean Chicken Pasta Salad

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound boneless, skinless chicken breasts ((454g ))
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 12 ounces rigatoni ((340g))
• Sea salt
• 2 cups cherry or grape tomatoes, (halved)
• 1/2 cup sliced roasted red peppers
• 1/3 cup kalamata olives, (pitted and halved)
• 2 tablespoons capers, (drained)
• 1 cup arugula
• 1/2 cup fresh basil, (roughly chopped or torn)
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, (minced)
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Steps

1. 1

   Cook the chicken. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, sea salt, and black pepper. Cook the chicken until golden and cooked through, about 8 minutes per side. Let the chicken rest for 10 minutes before dicing it into bite-sized pieces.

2. 2

   Cook the pasta. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add the pasta and cook until al dente, following the package instructions. Drain in a colander. Add the pasta to a large mixing bowl and set aside to cool briefly.

3. 3

   Make the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.

4. 4

   Combine and serve. To the bowl with the pasta, add the tomatoes, roasted red peppers, olives, and capers and toss. Pour the vinaigrette over the salad and sprinkle with the Parmesan cheese. If serving immediately, add the arugula and basil, and toss to combine. If making it ahead, reserve the arugula and basil to sprinkle over individual servings when ready to eat.