Garlic Chicken Pasta Salad

1.Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.

2.While the pasta cooks, preheat a grill pan or outdoor grill to medium-high heat.

3.Brush the chicken breasts with 1 tablespoon olive oil and season both sides with salt and black pepper.

4.Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes, then slice into thin strips.

5.In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper to make the garlic vinaigrette. Adjust seasoning to taste.

6.In a large mixing bowl, combine the cooled pasta, grilled chicken strips, cherry tomatoes, diced cucumber, shredded cheddar cheese, and toasted garlic bread crumbs.

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

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

9.Serve cold, garnished with additional garlic bread crumbs if desired.