Bruschetta Chicken Pasta Salad

1. Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining chicken breasts. Add chicken and vinaigrette to a resealable plastic bag; seal the bag and place in the refrigerator to marinate overnight.

2. Preheat an outdoor grill to 400 degrees F (200 degrees C).

3. Discard vinaigrette, and place chicken on the grill. Grill for 4 to 5 minutes. Turn chicken breast over with tongs. Continue to cook until juices no longer run pink, and an instant-read thermometer reads 165 degrees F (74 degrees C), 4 to 5 minutes more.

4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta and immediately submerge pasta in an ice water bath.

5. Cut tomatoes in half and place in a bowl. Add oil, minced garlic, and basil. Season to taste with salt and pepper.

6. Drain pasta again; add to tomato mixture. Lightly toss to distribute tomatoes and combine. Top with grilled chicken breast, and drizzle with balsamic glaze.

Cook's Note:

Fusilli lunghi is a long spiral noodle. You can substitute any pasta shape, such as farfalle or rotini.