This week’s recipie is brought to you by Black Swan Catering Company

Chicken Pasta Salad

• 12 ounces tri-color rotini pasta, cooked according to package directions
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 2 tablespoons Italian seasoning
• 2 teaspoons lemon zest
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/4 teaspoon cayenne pepper, optional and to taste
• about 1 1/4 pounds smoked boneless skinless chicken breasts, diced
• 1 cup Roma, cherry, or grape tomatoes, diced
• 1 cup fresh basil leaves (laid loosely in measuring cup), sliced thinly
• 1 cup cucumber, peeled and diced
• ½ cup fresh broccoli
• ½ cup diced red onion
• ½ cup red, yellow, and orange bell pepper
• 1 cup grated parmesan cheese, or more if desired

Cook pasta according to package directions, drain, place in a large bowl, and set aside to cool.
To a medium bowl or large measuring cup, add olive oil, lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, salt, pepper, and whisk to combine; set dressing aside.
Add the vegetables, cooled chicken, and cheese to the cooled pasta, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.