Cool Pasta Salad

• 2 pounds rotilli or bowtie pasta
• 6 tablespoons of extra virgin oil
• A healthy assortment of mixed garden vegtables...any type will do.
• 4 large chicken breasts...bbq'd or grilled or both.
• 2 large limes
• 10-12 jalapeno stuffed green olives, coarsley chopped
• Large spoonful of Dijon mustard
• 2-3 capfuls of Balsamic Vinegar
• (or italian dressing w/balsamic in it)
• Salt & Pepper to taste

1. Make chicken prior and set aside in bowl or foil-wrapped.
2. Cook pasta adding 2-3 Tbls. of EVVO and salt to water.
3. While water is boiling and pasta cooking (about 15 - 30 minutes), prepare all vegtables. I usually steam vegtables slightly underdone with homemade dry-rub. Let steam out and let stand while draining/attending to pasta. Dice vegtables to under-bite sized pieces. Coarsley chop chicken.
4. Dressing:
5. In large bowl, mix mustard, balsamic, salt/pepper and briskly whisk in EVOO until "loosley thick".
6. Combine pasta, vegtables and chicken. Drizzle with EVOO until lightly coated. Incrementally combine mustard dressing being sure not to over-coat.

rotilli, virgin oil, will, chicken breasts, limes, green olives, spoonful of dijon mustard, vinegar, salt

Taken from www.epicurious.com/recipes/member/views/cool-pasta-salad-1200663 (may not work)