© Melanie Acevedo
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Using canned artichoke hearts cuts the preparation time for this salad way down. They are surprisingly good; just be sure to rinse them thoroughly to get rid of any extra acidity or "tinny" taste.   Plus: More Pasta Recipes and Tips

How to Make It

Step 1    

Light the grill or heat the broiler. Coat the chicken with 1 tablespoon of the oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill or broil until just done, 4 to 5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.

Step 2    

In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with 1 tablespoon of the olive oil.

Step 3    

Add the chicken, artichoke hearts, scallions, parsley, the remaining 5 tablespoons oil, the vinegar, the remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the Parmesan to the pasta and toss well.

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