Italian Pasta Salad with Grilled Chicken

In a shallow dish, combine 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle 1 tablespoon olive oil over chicken breasts, then coat with the seasoning mixture.

Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C).

While chicken is cooking, bring a large pot of salted water to a boil. Cook 8 ounces of rotini pasta according to package directions until al dente, about 8-10 minutes.

Drain pasta and rinse under cold water to stop the cooking process. Transfer to a large bowl and toss with 1 tablespoon olive oil to prevent sticking.

Slice 1 cup cherry tomatoes in half, dice 1 medium cucumber and 1 medium red bell pepper, and finely dice 1/4 cup red onion.

Let the grilled chicken rest for 5 minutes, then slice into thin strips.

In a small bowl, whisk together remaining 1 tablespoon olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.

Add the sliced chicken, vegetables, 1/3 cup sliced black olives, and 4 ounces mozzarella pearls to the pasta. Tear 1/4 cup fresh basil leaves and add to the bowl.

Pour the dressing over the salad and toss gently to combine. Refrigerate for at least 15 minutes before serving to allow flavors to meld.