Chicken and Veggie Pasta Salad

Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.

Add 1 pound of rotini pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

While pasta is cooking, season 2 pounds of chicken breast with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the chicken for 5-6 minutes per side until internal temperature reaches 165°F.

Remove chicken from skillet and let rest for 5 minutes before cutting into bite-sized pieces.

Add 4 cups of broccoli florets to the pasta water during the last 2 minutes of cooking to blanch them.

Drain the pasta and broccoli in a colander and rinse under cold water to stop the cooking process.

While pasta cools, dice 1 large red bell pepper and 1/2 medium red onion, and halve 2 cups of cherry tomatoes.

In a small bowl, whisk together the remaining olive oil (about 1/4 cup plus 1 tablespoon), 1/4 cup red wine vinegar, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.

In a large bowl, combine the cooled pasta, broccoli, chicken, tomatoes, bell pepper, and red onion.

Pour the dressing over the salad and toss gently to coat all ingredients.

Sprinkle 1/2 cup of grated parmesan cheese over the salad and toss again lightly.

Refrigerate for at least 15 minutes before serving to allow flavors to blend.