Grilled Chicken Pasta Salad

I decided to make pasta salad for my husband this Father's Day because it is one of his favorite foods. This recipe is really good. I made a few changes to the original, which I have noted in parenthesis. This meal feeds an army, so if you don't have an army living at your house, be prepared for leftovers!

Source:http://recessionipies.com

Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)

Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.

Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.

While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.

In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.

WW Points = 7 for 1 cup