Grilled Chicken, Zucchini and Pepper Pasta Salad

Makes 4 to 6 servings

For the salad:

8 ounces rotini or farfalle pasta

1 pound boneless chicken breasts or thighs

Salt and pepper

Oil

2 zucchini, cut in half lengthwise

2 red peppers, cored, seeded and halved

1 cup grape or cherry tomatoes, halved

1 bunch scallions, sliced

½ cup toasted slivered almonds

For the vinaigrette:

½ cup olive oil

3 tablespoons lemon juice, or to taste

4 cloves garlic, minced

1 tablespoon minced shallot

1 tablespoon fresh thyme or 1 teaspoon dried

Salt and freshly ground black pepper

Pinch sugar, optional

1. Bring 4 to 6 quarts of water to a boil. Season generously with salt. Add pasta and cook until al dente. Drain.

2. Meanwhile, heat a grill to medium-high. Lightly coat chicken with oil. Season with salt and pepper. Do the same with the zucchini and pepper pieces. Add chicken, zucchini and peppers to the grill. Cook zucchini and peppers, turning once, about 3 to 5 minutes, until slightly charred but crisp-tender. Cook chicken just until done, about 10 minutes. Remove from heat and let rest 5 minutes.

3. Meanwhile, make the vinaigrette. Whisk together oil, lemon juice, shallot and thyme. Season with salt and pepper. If desired, add a pinch of sugar. Taste and adjust lemon juice or oil as needed.

4. Slice chicken, peppers and zucchini. Toss peppers, zucchini, chicken, tomatoes and scallions with the pasta. Add about half the dressing. Taste and salt and pepper as needed. Divide among plates and sprinkle with almonds. Serve remaining dressing on the side.

— Recipe from Michael Hastings