Preparation

• Preheat your oven to 400 F. 
• Boil about 4 quarts of water on the stove. When the water is boiling, add the pasta then reduce the heat. Cook pasta for 8-9 min or until al dente. 
• When pasta is done, strain then rinse immediately with cold water. 
• Cut 6 oz cheddar cheese into ½ inch cubes (unless you bought pre-cubed cheese!)
• Dice ½ cup red onions. 
• In a small mixing bowl, whisk together olvie oil, red wine vinegar, Italian seasoning, garlic powder, honey, and dijon mustard to make the dressing

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Cooking

• Trim and filet chicken breast then season with salt and pepper. 
• Line a sheet pan with parchment paper or spray with nonstick cooking spray, then lay chicken breast out on it. 
• Bake for 20-30 min. 
• When the chicken is cooked through (165 F at the thickest part) remove from the oven and allow to cool for at least 3 min. 
• Cut chicken into bite size cubes. 
• Add cheddar cheese, sliced olives, diced red onion, cherry tomatoes, olive oil mixture, chicken, and pasta to a large mixing bowl. Toss to combine.

For each serving:

• Pasta Salad - 350 g
• NOTE: Serve cold or microwave for only 30 seconds!

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