Ingredients:
- 450g Rotini pasta
- 450g Chicken breast, grilled and cubed
- 6g Salt (for pasta water)
- 150g Red bell pepper, finely diced
- 120g English cucumber, diced
- 75g Red onion, finely minced
- 60g Black olives, sliced
- 60g Fresh parsley, chopped
- 180ml Extra virgin olive oil
- 80ml Red wine vinegar
- 15ml Dijon mustard
- 6g Garlic, minced
- 5g Dried oregano
- 3g Salt
- 1g Black pepper
Instructions:
- Boil the pasta in heavily salted water until just shy of al dente. Drain and rinse with cold water. Grill chicken to 165°F, let rest, and cube.
- Toss warm pasta with 1/3 of the dressing while it is still slightly warm. Let sit for 10 minutes.
- Fold in the chicken, vegetables, and olives. Pour remaining dressing and toss gently. Stir in fresh parsley.