Farfalle Pasta Salad with Chicken and Roasted Peppers

Ingredients:

• 180 g of farfalle pasta (butterflies)
• 2 large ripe tomatoes, seeded and diced
• 2 tablespoons red wine vinegar
• 3 tbsp. l. olive oil
• 1 tbsp Dijon mustard
• 2 sweet peppers (red and yellow), cut in half lengthwise and seeded
• 1 small grilled chicken, torn into slices of meat
• 2 tbsp chopped parsley leaves

Preparation:

1. Position the oven rack 15 cm from the grill element. Bring a saucepan of water to a boil, add salt, and pour in the pasta. Cook, stirring, for 10 minutes until al dente. Then drain the pasta in a colander and rinse under cold running water. Place it on paper towels to drain excess liquid.
2. Meanwhile, place the tomatoes in a small bowl and toss with 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Let marinate for 15–20 minutes.
3. Place the peppers cut-side down on a baking sheet and roast in the oven for 5-7 minutes, until the skins are puffed and charred. Transfer the peppers to a bowl, cover with a lid or plate, and let steam for 10-15 minutes. Rinse or scrape off the skins and dice the peppers.
4. In a large bowl, combine the remaining 1 tablespoon of vinegar and mustard. Add 1/2 teaspoon of salt and pepper. Whisk in the remaining 2 tablespoons of olive oil. Add the tomatoes and their liquid, roasted peppers, and parsley to the dressing. Gently toss everything together. Before serving, add the chicken and pasta to the salad. Season with salt and pepper to taste, toss, and serve.