Pesto Pasta Salad with Grilled Chicken

Total time: 25 minutes
     This is not the prettiest salad, pesto usually isn't... But the taste is wonderful: the feta and Greek Olives adding just the right amount of contrast to the chicken and pasta.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• Marinade for chicken breasts:
• 1 tbs Worcestershire Sauce
• 1 tbs olive oil
• 1 tbs red wine vinegar
• 1 tsp dried basil
• Pasta Salad:
• 1 1/4 cup (4.2oz, 125gr) pasta: gemelli, fusilli, penne
• 3oz (90gr) cherry tomatoes   about 1/2 cup before slicing
• 3oz (90gr) feta
• 1/2 cup Greek or Kalamata olives
• 2 tbs fresh snipped chives
• Dressing:
• 2 tbs Greek or plain yogurt
• 4 tbs pesto  
• 1 tbs salad olive oil

 Instructions

• Cook pasta according to package instructions. 
• Chicken Breasts:
• Mix Worcestershire, vinegar, basil and oil in a small bowl. 
• Pour over chicken and allow to marinate a few minutes.
• Salad:
• Cut tomatoes in half. 
• Cut feta into small cubes or crumble.
• Pit olives, if needed, and cut in half or thirds.
• Snip chives. 
• Cook chicken, either on barbecue grill or nonstick skillet, 7 - 10 minutes per side, or until done. 
• When done, remove and slice.
• To finish:
• In pasta bowl, mix pesto, oil and yogurt. 
• When pasta is done drain, rinse lightly with cool water, drain well and add to pesto in bowl.  Toss to coat. 
• Add chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.

Note:  If using leftover chicken, cut into bite-size pieces and add to pasta.