Grilled Chicken Pasta Salad

Season chicken breasts with salt, pepper, and a drizzle of olive oil. Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips. Meanwhile, bring a large pot of salted water to boil and cook pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool.

While chicken and pasta cook, prepare all vegetables: halve cherry tomatoes, dice red onion and bell pepper, slice black olives, and cube mozzarella cheese. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and pepper to make the dressing.

In a large mixing bowl, combine the cooled pasta, sliced grilled chicken, cherry tomatoes, red onion, bell pepper, black olives, and mozzarella cheese. Pour the dressing over the mixture and toss gently to coat everything evenly. Add fresh basil and toss once more. Refrigerate for at least 15 minutes before serving to allow flavors to meld.