Lime Chicken Pasta Salad
|Olive oil||3⁄4 Cup (12 tbs)|
|Fresh lime juice||6 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Skinless boneless chicken breast halves||1 1⁄2 Pound (4 Halves)|
|Balsamic vinegar||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Spanish onion||1 , finely chopped|
|Red pepper||1 , trimmed, seeded, and thinly sliced|
|Yellow pepper||1 , trimmed, seeded, and thinly sliced|
|Cucumber||1 , peeled, halved lengthwise, seeded, and thinly sliced|
|Carrot||1 Large, peeled and chopped|
|Tomato||1 Large, cored, seeded, and coarsely chopped|
|Celery stalk||1 , coarsely chopped|
|Canned artichoke hearts in water||8 Ounce, drained (1 Can)|
|Penne pasta||1 Pound|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a large, plastic, zip-tight bag, combine 1/4 cup of the olive oil, 4 tablespoons of the lime juice, 1/2 teaspoon of the black pepper, 1/4 teaspoon of the salt, and the cayenne.
Add the chicken and seal the bag, pressing out the air.
Refrigerate at least 1 hour or up to 2 hours.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, sugar, the remaining 1/2 teaspoon pepper, the remaining 1/4 teaspoon salt, the remaining 2 tablespoons lime juice, and the remaining 1/2 cup olive oil.
Add the onion, red and yellow peppers, cucumber, carrot, tomato, celery, and artichoke hearts and toss to combine.
Heat a 12-inch round stovetop grill pan over medium-high heat.
With tongs, lift the chicken from the marinade; discard the marinade.
Grill the chicken until cooked through, about 5 minutes per side.
Cool to room temperature and thinly slice crosswise.
Add to the bowl of vegetables and toss to combine.
Meanwhile, in a large pot of boiling salted water, cook the penne according to package directions; drain well.
Add the pasta and the cheese to the chicken and toss to combine.