Chicken Pasta Salad with Grapes & Queso Fresco

Being put in charge of the pasta salad for any gathering can be a daunting task. What if you make too little? What if it’s too dry? Is pasta salad…boring? Well, your prayers have been answered. This is my ultimate version of a pasta salad. Everything I want in one giant portion (to be shared, of course). We have sweetness (from the grapes), brightness (lemon and herbs), brininess (olives and preserved lemon), crunchiness (broccoli, baby corn, *and* almonds), meatiness, and cheesiness (your choice of queso fresco or feta). It’s all there! This pasta salad feeds a crowd, is infinitely customizable, and just gets better and better the longer it sits.

• 1 pound girelle or your favorite shape of pasta
• 1 pound broccoli florets
• 1/2 cup baby corn, chopped
• 1/2 cup Castelvetrano olives, halved
• 1 cup parsley, chopped
• 1 cup dill, chopped
• 1 pound queso fresco or feta, crumbled
• 1/2 cup sliced almonds

• 1 preserved lemon, rinsed and diced
• 1 lemon, zest and juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 2 teaspoons grainy Dijon mustard
• 2 shallots, sliced
• 2 garlic cloves, grated
• 1 teaspoon fresh thyme leaves
• 1 tablespoon honey

• 2 pounds boneless skinless chicken breasts
• 2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1/2 cup dry white wine