Garlic Chicken Pasta Salad

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.

2.Preheat a grill pan or outdoor grill to medium-high heat. Brush the chicken breasts with 1 tablespoon olive oil, then season both sides with garlic powder, salt, and freshly ground black pepper.

3.Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and internal temperature reaches 75°C (165°F). Remove from grill and let rest for 5 minutes before slicing into thin strips.

4.In a small bowl, whisk together the remaining 1 tablespoon olive oil, 2 cloves of minced garlic, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, salt, and pepper to taste to make the garlic vinaigrette.

5.In a large mixing bowl, combine the cooled pasta, grilled chicken strips, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped parsley.

6.Pour the garlic vinaigrette over the salad and toss gently to combine all ingredients evenly.

7.Taste and adjust seasoning with additional salt and pepper if needed.

8.Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld and to serve cold.