Chicken Pasta Salad

For the Dressing (see note below)

1/2 cup olive oil

1 teaspoon lemon zest

1/4 cup fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

2 cloves grlic, minced

Kosher salt and black pepper, to taste

For the Pasta Salad

1 pound penne pasta, or something else, similar

1 pound boneless, skinless chicken breasts or tenders, that have been cooked and chopped

6 strips of bacon, cooked and chopped

2 1/2 cups halved grape or cherry tomatoes

3 green onions, thinly sliced

1 cup shredded Parmesan cheese

1/2 cup chopped fresh basil (at the time, I only had dried basil on hand)

Kosher salt and black pepper, to taste

extra basil and Parmesan cheese for garnishing

Directions

1. Cook the pasta according to package directions until al dente, drain, and transfer to a large serving bowl.

2. Prepare the dressing by combining the olive oil, lemon zest, lemon juice, hone, Dijon mustard, garlic, salt and pepper in a small bowl, and whisk until well-combined. 

3. Add the cooked chicken and bacon, tomatoes, green onions, Parmesan cheese, and the basil to the pasta. Pour the dressing over on top and toss until well combined. Season with salt and pepper, and additional basil and parmesan cheese, if desired.

Note

I added some additional lemon zest, lemon juice and honey to boost the flavor even more.