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Mediterranean Style Pasta Salad
One 12-ounce bag Tinkyada spiral rice pasta *
1 large boneless, skinless, chicken breast (about 8 ounces) sprinkled with salt, pepper, and olive oil, to taste
One 12-oz jar quartered artichoke hearts, drained
1 cup grape tomatoes or cherry tomatoes, halved
½ cup roasted red bell pepper, julienned
½ cup kalamata olives, pitted and halved
1 cup chopped spinach (fresh or frozen)
1 cup Seeds of Change™ Italian Herb Vinaigrette *
Fresh basil for garnish (optional)
Directions
Bring 4 quarts of water to a rolling boil, and preheat gas grill (or pan) to 450° F.
Place the pasta into the boiling water. Stir, cover tightly, turn off heat, and let sit for 18 minutes.
Place the chicken breast onto the grill and cook covered, for 6 to 8 minutes per side. Stir your pasta each time you turn the chicken, and re-cover it.
Meanwhile, prepare and place all your remaining ingredients into a large bowl. Once the chicken has finished cooking, transfer it onto a carving board to rest. While the chicken is resting, drain the pasta, and place it into an ice-water bath to stop the cooking process. Carve the chicken into bite-sized pieces, and toss into the mixing bowl with the remaining ingredients. Drain, and add in the pasta. Stir well, and top with fresh basil, if desired.
* See resources links for product information
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