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1
Heat barbeque to medium high.
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2
Cook the pasta according to directions on package, drain and toss with a drizzle of olive oil to prevent it from sticking, set aside until needed.
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3
Slice the onion into thick wedges, thread onto skewer, brush with 1 tsp oilive oil, set aside until needed.
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4
Place the yellow and orange peppers and asparagus in a bowl, add 2 tsp of olive oil and toss to coat.
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5
Season the vegetables with 1/4 tsp of salt and pepper.
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6
Grill the peppers and onion skewer, until tender and charred (10 minutes) and grill the asparagus until lightly charred and tender-crisp (5 minutes).
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7
Remove vegetables from grill allow to cool, then finely chop the onion and peppers .
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8
Chop the asparagus into 1 inch pieces and set aside until needed.
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9
In a large bowl whisk the remaining olive oil , salt and pepper, as well as the vinegar, garlic paste and mustard.
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10
Once the dressing is prepared add to the dressing the onion, peppers, asparagus, chicken , bacon, tomatoes, olives, cheese and chopped basil.
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11
Make sure to mix well coating all ingredients, if necessary drizzle with a little extra olive oil.
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12
Taste, reseason if necessary and garnish with the basil sprig.
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13
Enjoy!
