Grilled Chicken and Vegetable Pasta Salad
1 package of chicken breast tenders OR if using tofu use 7 ounces of extra firm tofu
1 medium red bell pepper, cut lengthwise in half and seeded
1 large yellow squash, cut in half lengthwise
1/2 pound asparagus spears, trimmed
4 ounces of baby portobello mushrooms
1/2 cup reduced-fat balsamic dressing, divided
1/4 cup snipped fresh basil leaves
2 cups uncooked rotini
1/4 cup grated fresh Parmesan cheese
Prepare grill for direct cooking. Grill your chicken or tofu until done.
Snip basil using a chopper or kitchen shears
Meanwhile, cook your pasta according to package directions, drain and keep warm.
Brush your vegetables with 1/4 cup of Balsamic dressing. Then take your vegetables and grill them in a grilling basket on the grill for about 10 minutes or until done.
Take your chicken or tofu and chop it into bite size pieces.
Combine the pasta, fresh basil, vegetables and chicken or tofu into a large bowl.
Add the remaining Balsamic dressing and stir to combine.
Grate Parmesan cheese over the pasta.
Serve warm or at room temperature