Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 lb chicken breast, grilled and cubed
  • 1 tsp sea salt
  • 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Cook the rotini in heavily salted water until al dente. Immediately drain the pasta into a colander and rinse with cold water until the noodles feel cool to the touch.
  2. Dice the red bell peppers and red onion into uniform, pea-sized pieces. Halve the cherry tomatoes and prepare the mozzarella pearls.
  3. Combine the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper in a bowl. Whisk vigorously or shake in a mason jar until the mixture is thick and opaque.
  4. In a large mixing bowl, toss the cooled pasta with the grilled chicken and all prepared vegetables.
  5. Pour the emulsion over the mixture and fold gently with a spatula until evenly coated.
  6. Cover and refrigerate for at least one hour before serving to allow flavors to infuse.