Description

This chicken and pasta salad is amazingly good. It's refreshing and full of flavor. It's easy to prepare and can be on the table in less than 30 minutes.

Ingredients

• 12 oz. rotini pasta (tri-color rotini, if desired)
• 2 T. olive oil for sauce plus 1 T. for cooking chicken
• 2 T. freshly squeezed lemon juice
• 1-2 T. apple cider vinegar
• 2 T. honey
• 1 T. Italian seasoning
• 2 t. fresh lemon zest
• 1/2 t. salt, or to taste
• 1/2 t. black pepper, or to taste
• 1/4 t. cayenne pepper, or to taste (optional)
• 1 1/4 lb. boneless, skinless chicken breasts, diced into bite-sized pieces, seasoned with salt and pepper
• 1 c. Roma tomatoes, diced (sliced cherry or grape tomatoes can be substituted)
• 1 c. fresh basil leaves (placed loosely in a measuring cup), thinly sliced
• 1 c. cucumber, peeled and diced
• 1/2 c. grated parmesan cheese, or more if desired

Steps

1. Cook pasta until al dente according to package directions, about 8-12 minutes; drain; place in a large bowl; set aside. While pasta is cooking, make the sauce and start cooking the chicken.
2. Zest the lemon, then squeeze out the juice from the lemon.
3. Sauce: In a medium bowl, add 2 T. olive oil, lemon juice, lemon zest, apple cider vinegar, honey, Italian seasoning, salt, pepper; whisk to combine; set aside.