Grilled Chicken Pasta Salad

Swarms of dragonflies rush here, there, and everywhere these past June days.

One even stopped for a photo op.  

Grilled Chicken Pasta Salad-perfect for those June evenings when too warm to cook. It's a twist on the classic Caesar Salad and a tasty summer side for your next BBQ or potluck. The salad is best enjoyed the day it's made. 

The salad ingredients can easily be increased depending on how many servings you need. The Buttermilk Caesar Dressing in this recipe is enough for 4 salads. Another option is to buy your favorite caesar dressing. 

Ingredients:

• 2 chicken breasts, grilled and sliced thinly
• Cooked and drained rotini/fusilli pasta

• Shredded romaine lettuce
• Cherry tomatoes sliced and drained
• Chopped red onion
• Diced cucumbers
• Grated Parmesan cheese about 2/3 cup  
• Optional drained capers
• Freshly cracked black pepper
• Croutons

Directions:

• Grill chicken and cook pasta.
• In a large bowl mix shredded romaine, tomatoes, cucumbers, red onion, Parmesan cheese, capers if using, cooked pasta, and chicken slices. 
• Mix well and sprinkle with cracked pepper. Chill for an hour before serving. 

Homemade Buttermilk Caesar Dressing

Cook's Notes: The recipe makes 3/4 cup enough for one salad to serve 4.

• 1/3 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons light mayonnaise
• 1 tablespoon Dijon mustard 
• 1 teaspoon Worcestershire 
• Optional 3 anchovy fillets, rinsed and minced
• 1 large garlic clove, minced
• 2 tablespoons olive oil
• 1/2 cup shredded Parmesan cheese
• Salt and pepper to taste

Directions:

• In a blender mix the first 7 ingredients. 
• Slowly add olive oil and Parmesan cheese in and mix well. 
• Salt and pepper to taste.