Cooking Instructions

• Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, sea salt, and black pepper. Cook the chicken until golden and cooked through, about 8 minutes per side. Let the chicken rest for 10 minutes before dicing it into bite-sized pieces.
• Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add the pasta and cook until al dente, following the package instructions. Drain in a colander. Add the pasta to a large mixing bowl and set aside to cool briefly.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.
• To the bowl with the pasta, add the tomatoes, roasted red peppers, olives, and capers and toss. Pour the vinaigrette over the salad and sprinkle with the Parmesan cheese. If serving immediately, add the arugula and basil, and toss to combine. If making it ahead, reserve the arugula and basil to sprinkle over individual servings when ready to eat.