Pasta Salad with Grilled Chicken and Veggies

1. 1

   Prepare a medium grill or preheat the broiler.

2. 2

   If using the broiler, line a rimmed baking sheet with aluminum foil.

3. 3

   Brush the chicken with half of the olive oil and season with salt and pepper.

4. 4

   Place the chicken on the grill or, if broiling, place it on the prepared baking sheet.

5. 5

   Grill or broil 4 inches from the heat, turning once, until the chicken is lightly browned and the juices run clear when it is pricked with a fork, about 8 minutes per side.

6. 6

   Transfer to a platter and set aside.

7. 7

   Meanwhile, brush the bell peppers and scallions with the remaining olive oil and season with salt and pepper.

8. 8

   Place the vegetables on the grill or, if broiling, transfer to the prepared baking sheet.

9. 9

   Grill or broil, turning once or twice, for about 4 minutes per side for the peppers and 2 minutes per side for the scallions.

10. 10

    Transfer to a platter and set aside.

11. 11

    Bring a large pot of salted water to a boil.

12. 12

    Cook the rotelle according to the package directions.

13. 13

    Drain well and transfer to a large bowl.

14. 14

    Cut the chicken, bell peppers, and scallions into 1-inch pieces and add to the pasta.

15. 15

    Toss the mixture with the ranch dressing and garnish with the crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.