½ teaspoon freshly ground black pepper, plus more, to taste
2 boneless, skinless chicken breast halves
vegetable oil, for grilling
1 pound short pasta, like campanelle or fusilli corti col buco
1 cup marinated artichoke hearts, roughly chopped
¾ cup shredded Parmesan cheese
½ cup roasted pistachios
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Instructions
Make the dressing:
Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
In a small bowl, combine the first five ingredients (oregano through pepper). Season chicken with spice mixture.
Heat a grill pan over medium-high heat and brush with vegetable oil. Place chicken in the pan and cook for 6-7 minutes on each side or until grill marks are visible and chicken is no longer pink in the center. Transfer chicken to a plate. Let cool for 10 minutes and then dice.
Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
Add next five ingredients (artichoke hearts through parsley), prepared chicken and about two-thirds of the remaining dressing and toss to combine. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-and-artichoke-pasta-salad/