Pasta salad with chicken, herbs, and Asiago cheese

Ingredients:

• 220 g of cavatappi pasta (corkscrew)
• 1/3 cup mayonnaise
• 1/4 cup chopped fresh chives
• 3 tbsp sour cream
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• 1.5 tbsp freshly squeezed lemon juice
• 0.5 tbsp. l. olive oil
• 1 boneless, skinless chicken breast (200 g)
• 6 cups arugula
• 0.5 cup grated Asiago cheese
• 1/4 cup chopped red onion

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a little black pepper.
3. Preheat a grill or grill pan over medium-high heat; brush with oil. Season the chicken breasts with salt and black pepper. Grill, turning once, until cooked through and covered with grill marks, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch pieces.
4. Meanwhile, add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; place in a bowl with the dressing.
5. Add the chicken, arugula, Asiago, and onion and toss to combine. Season with salt and pepper to taste. This pasta salad is best served immediately.