From the Kitchen :: Grilled Chicken and Roasted Asparagus Pasta Salad

Summer is coming!  Actually, today when we walked outside at 10:00 this morning, it felt like summer. Humid, sticky, and hot; that’s Georgia for you 🙂

We always do more grilling during the summer months, and we have really enjoyed our garden that we’ve had the past three summers.  Moving away is going to be hard for lots of reasons, and missing the garden is going to be one of them.

This pasta salad is a great alternative to the mayonnaise versions that I usually make {like this one, yummy but not as healthy}.  A friend made it for us at the end of March and she shared her recipe with me because Bradley was asking me to make it.  Do you try to cook the dishes your husband requests?  I recommend it…

Asparagus has been on sale for the past month, but I think it might be coming off of its peak now, so during the summer, you could certainly swap out the asparagus for some roasted zucchini or yellow squash.  Sauteed mushrooms or grape tomatoes would also make a nice addition.  Just keep it colorful and fresh!

Grilled Chicken and Roasted Asparagus Pasta Salad

Italian dressing or Balsamic vinaigrette
6 chicken breast halves

1 lb. penne pasta
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. dijon mustard
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 tsp dried basil

1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 lb. fresh asparagus*
olive oil
salt and pepper

1 cup fresh basil {measure, then finely chop}, optional

Marinate chicken in Italian dressing or balsamic vinaigrette approximately 8 hours.  Grill chicken.  Cook pasta according to package directions.  Drain.  Mix next seven inrgedients and stir into pasta.

Lay asparagus on cookie sheet, sprinkle with salt and pepper and drizzle with olive oil.  Bake at 350F for 10-12 minutes.

Mix chicken, pasta and vegetables.  Add fresh basil, if desired, and toss.  Refrigerate until ready to eat. Stir gently before serving.

source:  my friend, Jenny