One of our Favourite Summertime Dinners

     Like many people I suspect there are certain meals that we associate with summer, especially when we have those languid evenings on the patio, soaking in warm breezes, entertained by hummingbirds and swallowtails.
     One of these is a chicken pasta salad, which we enjoyed this evening, I highly recommend it; accompanied by a glass of your favourite white it is heavenly!

     Here is the recipe:

Grilled Chicken Pasta Salad

3 boneless skinless chicken breasts (450g/1 lb.)

3 T. vegetable oil

3 T. red wine vinegar

1 T. water

1 T. Dijon mustard

2 green onions, chopped

2 cloves garlic, minced

½ tsp salt

¼ tsp each pepper and granulated sugar

4 cups fusilli pasta

1 each red (or yellow) and green pepper, chopped

3 tomatoes, seeded and chopped

¼ cup red or sweet onion

1/3 cup fresh basil

Grated Romano Pecorino cheese to taste

Place chicken in shallow dish. In small bowl, whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; remove 2 T. and brush over chicken. Let stand for 10 minutes.

Place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 8 to 10 minutes or until chicken is no longer pink inside. Slice diagonally into thin strips.

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and cool under cold water; drain well. In bowl, combine pasta, chicken, red and green peppers, tomatoes, onion and basil. Toss with remaining dressing. Sprinkle with grated cheese.

Makes 4-6  servings

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Bon appétit!