• 2 cloves garlic, peeled
• 1 teaspoon salt
• 2 cups tightly packed fresh basil leaves
• 2 tablespoons pine nuts
• � cup olive oil
• � cup freshly grated Parmesan cheese
• � cup freshly grated Romano cheese
• 4 tablespoons butter, softened

Oven-Roasted Tomatoes:

• 6 Italian plum tomatoes
• 2 tablespoons of good olive oil
• 2 Tablespoons minced fresh oregano leaves
• 2 Tablespoons minced fresh thyme leaves
• Salt and pepper

Grilled Pesto Chicken:

• 2 Elmira boneless, skinless chicken breasts
• � cup of pesto
• Oil for brushing the grill

Grilled Pepper:

• 1 yellow or orange bell pepper
• 1 paper bag

The Salad:

• 1 450g package of pasta
• 2 cups of pesto
• 6 Oven-roasted plum tomatoes
• 2 grilled pesto chicken breasts, thinly sliced
• 1 grilled pepper, peeled, seeded and cut into thin strips
• � cup of Freshly grated Romano cheese
• Freshly ground pepper

Preparing the Oven-Roasted Tomatoes:
Preheat oven to 400�F. Core and stem tomato and slice in half lengthwise. scoop the seeds from each half and then cut the tomatoes into quarters. Place the tomatoes on a oven-proof casserole dish and drizzle with olive oil, season with salt and pepper and sprinkle with oregano and thyme.

Bake in for 20 minutes or until tomatoes are shriveled and caramelized. Remove from oven and cool.

Grilling the Pesto Chicken:
In a small bowl, place � cup of fresh pesto and the chicken.

Coat chicken. Heat the barbecue to medium-high heat and lightly brush oil on grill. Place chicken breasts on hot grill and cook them for 3-4 minutes per side, then cut chicken into thin slices.

Grilling the Bell Pepper:
With a fork, poke small holes all over the pepper to create air vents. Heat the barbecue to medium-high heat and lightly brush oil on grill. Place pepper on hot grill and cook for 20 minutes, or until evenly charred. Remove pepper and place into a paper bag to steam for 10 minutes.

Remove pepper from bag and remove the skin with a serrated knife. Cut the pepper open, remove all seeds and cut into thin strips.

Assembling the Salad:
In a large pot, bring salted water to a boil. Put pasta in the boiling water and cook for 12 minutes or as per package cooking time. Drain pasta and rinse with cold water. Pour pasta back into the pot and immediately drizzle with a tiny bit of olive oil.

Stir in fresh pesto and ensure that all of the noodles are coated evenly. Add oven roasted tomatoes, grilled chicken and pepper slices. Sprinkle Romano cheese over salad and stir. Season with salt and pepper.

Pour into a large bowl, cover and refrigerate. This salad is best at room temperature, so if you make it in advance, be sure to take it out of the fridge at least an hour before you serve.