Start by marinating your chicken. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, dried basil, smoked paprika, salt, and black pepper. Place the chicken in the bowl and turn to coat thoroughly. Cover and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for enhanced flavor.

Heat the grill over high heat until very hot. Grill the marinated chicken breasts for approximately 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F and the chicken is nicely charred. Meanwhile, grill the halved red bell peppers skin side down for 5 to 6 minutes until blistered and softened, and grill the whole green onions for 2 to 3 minutes per side until they’re lightly charred.

While grilling, bring a large pot of generously salted water to a boil. Add in the whole grain penne or rotini pasta, cooking according to package directions until al dente. Once done, drain the pasta and immediately toss it with a light drizzle of olive oil to prevent sticking.

In a medium bowl, whisk together the balsamic vinegar, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, honey, dried oregano, salt, and black pepper until fully combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth, emulsified, and glossy.

Once grilled, transfer all ingredients to a cutting board and let them rest for about 5 minutes. Thinly slice the chicken against the grain, roughly chop the roasted red peppers into bite-sized chunks, and slice the green onions into 1-inch pieces.

In a large mixing bowl, add the warm drained pasta and pour about half of the balsamic vinaigrette over it. Toss well and allow it to sit for 5 minutes for the pasta to absorb the dressing. Next, add the sliced chicken, chopped peppers, green onions, cherry tomatoes, sliced olives, diced cucumber, chopped parsley, and torn basil.

Pour the remaining vinaigrette over the salad and toss everything together until it’s evenly coated. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed to achieve the perfect flavor balance.

Serve your Grilled Chicken Pasta Salad by piling it into bowls or arranging it on a large serving platter. Top generously with freshly grated Parmesan cheese and toasted pine nuts if desired. Garnish with extra fresh basil leaves.